Sourdough Einkorn Crust Simple Recipe
A versatile crust recipe that has wonderful flavor and yields itself well in any dish!
Equipment
- 1 Food processor optional
- 1 Cutting board
- 1 Knife
- 1 Rolling Pin
Ingredients
- 2½ Cups All Purpose Einkorn flour
- 8 Tbsp. Grass-fed Butter frozen
- ½ Cup Whey liquid
- ½ Cup Sourdough Starter inactive can be used
- 1 tsp. Salt high quality
Instructions
- Pulse frozen butter in a food processor to chop into small pieces.
- Add flour and pulse again, until pea sized balls are formed. *If using hands, add flour and chopped butter to a medium bowl and work together to form pea sized balls.
- Add remaining ingredients. Pulse just until combined and a dough ball forms.
- Freeze for later or use immediately.
Baking instructions
- Preheat oven to 375 degrees.
- Roll out dough onto a lightly floured surface. Cut out any dough shape necessary for your recipe you are using the crust in.
- Bake for 20 minutes, or until crust is golden brown. *Optional: Brush the top of the crust with a beaten egg just before baking to aid in browning.
- Enjoy!
Notes
- Freeze for up to 3 months or consume fresh within 5 days.
- No need to refrigerate the crust once it's been cooked.
- To long ferment the dough, prepare the night before (8-12 hours) and allow to sit in the fridge over night.