Sourdough Discard Shortcrust with Cultured Cream Recipe

Learn how to make the best homemade sourdough discard shortcrust pastry paired with tangy cultured cream. This easy baking recipe transforms leftover starter into a flaky, tender pastry with complex fermented flavors, perfect for both sweet and savory applications.

Difficulty:

Intermediate

Prep Time:

25 mins (plus 8 hours for culturing cream)

Cook Time:

30 mins

Serves:

1 pastry crust (serves 8)

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Shortcrust:</li><li class="ingredients-single-item">225g all-purpose flour</li><li class="ingredients-single-item">115g cold unsalted butter, cubed</li><li class="ingredients-single-item">100g sourdough discard (100% hydration)</li><li class="ingredients-single-item">10g granulated sugar (omit for savory applications)</li><li class="ingredients-single-item">5g salt</li><li class="ingredients-single-item">15ml ice-cold water (if needed)</li><li class="ingredients-single-item">For the Cultured Cream:</li><li class="ingredients-single-item">250ml heavy cream</li><li class="ingredients-single-item">30g buttermilk (with active cultures)</li><li class="ingredients-single-item">5g honey or maple syrup (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">23cm (9-inch) tart pan with removable bottom</li><li class="equipment-single-item">Pie weights or dried beans</li><li class="equipment-single-item">Sterilized glass jar with lid</li><li class="equipment-single-item">Pastry brush</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>First, prepare the cultured cream at least 8 hours before making the pastry. In a sterilized glass jar, combine the heavy cream and buttermilk, stirring gently to mix. Cover loosely with the lid (not fully tightened to allow for expansion) and leave at room temperature (20-22°C) for 8-24 hours until thickened. The beneficial bacteria in the buttermilk will culture the cream, creating complex tangy flavors through controlled fermentation.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Once cultured (it should be noticeably thicker with a pleasant tangy aroma), stir in honey or maple syrup if desired, then refrigerate until needed. The cold temperature halts the fermentation process and helps the cream set further.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>For the shortcrust, place flour, salt, and sugar (if using) in a large bowl or food processor. Add the cold cubed butter and pulse or use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. Cold butter is crucial as it creates steam pockets during baking that result in flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the sourdough discard and mix gently until just incorporated. The acidity in the discard helps tenderize the gluten, resulting in a more delicate crust, while the wild yeasts contribute subtle complexity to the flavor profile. If the dough seems too dry, add ice-cold water a teaspoon at a time until it just comes together.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Form the dough into a disk, wrap in cling film, and refrigerate for at least 30 minutes (or up to 24 hours). This resting period allows the flour to fully hydrate and the gluten to relax, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 190°C (375°F). Roll out the chilled dough on a lightly floured surface to about 3mm thickness. Work quickly to keep the butter cold. Transfer to your tart pan, gently pressing into corners without stretching. Trim excess dough and create a clean edge.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Prick the base all over with a fork (this prevents bubbling), then line with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and continue baking for another 10-15 minutes until the crust is golden brown and crisp.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the shortcrust to cool completely before filling. The structure continues to set as it cools, resulting in a crispier texture. For sweet applications, you might dust with powdered sugar; for savory, brush with a little olive oil and sprinkle with herbs.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Serve your shortcrust pastry with a generous dollop of the cultured cream. The tangy complexity of the cream beautifully complements the subtle sourdough notes in the pastry. For sweet applications, add fresh berries; for savory, consider roasted vegetables or cheese.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Sourdough Discard Shortcrust with Cultured Cream Recipe?

This recipe uses all-purpose flour, cold unsalted butter, sourdough discard, salt, optional sugar, heavy cream, buttermilk with active cultures, and optional honey or maple syrup. The sourdough discard adds complexity while cultured cream brings tangy richness.

How to cook Sourdough Discard Shortcrust with Cultured Cream Recipe at home?

Learn how to cook Sourdough Discard Shortcrust with Cultured Cream by first culturing cream with buttermilk for 8-24 hours, then making a shortcrust by incorporating cold butter and sourdough discard into flour. After resting the dough, blind bake the pastry at 190°C for about 25-30 minutes until golden brown, and serve with the cultured cream.

Can I make this shortcrust pastry without a food processor?

Absolutely! While a food processor makes the process quicker, you can easily make this shortcrust by hand. Simply use your fingertips to rub the cold butter into the flour until it resembles breadcrumbs, then gently incorporate the sourdough discard and form your dough.

How long can I store cultured cream before it spoils?

Properly refrigerated cultured cream will keep for up to 7-10 days. Once thickened and tangy, transfer it immediately to the refrigerator in a sealed container. The fermentation continues slowly even when chilled, so the flavour will become increasingly complex.

Why does my sourdough shortcrust shrink during baking?

Shrinkage typically occurs due to gluten development or improper blind baking. Allow your dough to rest fully before baking, avoid stretching it when fitting the pan, thoroughly dock the base, and use sufficient pie weights during blind baking to maintain the crust's shape.

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