Sourdough Discard Strawberry Galette

Summertime means fresh fruit galettes, and this Sourdough Discard Strawberry Galette is a great way to showcase those early summer strawberries and use up some of your sourdough discard. The galette crust is buttery and flaky with a hint of sourdough tang and the turbinado sugar gives it a little extra crunch. And the strawberry filling is sweet and light with a hint of vanilla. I'll take seconds (and thirds)!

If you're looking for other sourdough discard recipes, check out this Sourdough Discard Cinnamon Roll Focaccia, Sourdough Discard Strawberry Cake, and these Sourdough Discard Brownies. Have another pie or galette in mind? Try this Sourdough Discard Pie Crust.

If you're new to working with sourdough starter, check out these in-depth guides on how to feed sourdough starter, how to use sourdough discard, and tips for struggling sourdough starter.

Ingredients

As long as you have sourdough discard and fresh summer fruit, you're well on your way to making this Sourdough Discard Strawberry Galette!

• Sourdough Discard Pie Crust: This recipe uses my Sourdough Discard Pie Crust as the base. This pie crust recipe makes enough crust for 2 galettes, so you can either make two of these Sourdough Discard Strawberry Galettes, or save one crust for later to make something else!
• Fresh strawberries: Fresh strawberries are best. You'll want to trim and thickly slice (or halve) the berries.
• Vanilla bean: I like to use one vanilla bean in this recipe. If you don't have a vanilla bean, you can also use vanilla bean paste or vanilla extract (see substitutions section below).
• Turbinado sugar: This adds a sweet crunch to the top layer of the galette crust. I like to use Sugar in the Raw turbinado cane sugar.

See full recipe below for detailed directions.

Substitutions & Variations

This is a very adaptable recipe and below are a few easy substitutions and variations you can try.

• Use active sourdough starter - If you want to use active sourdough starter in place of the sourdough discard, you can! You can make this a 1:1 substitute.
• Egg wash substitute - If you're not baking with eggs, you can use butter or just water in place of the egg wash.
• Vanilla bean substitute - If you don't have a vanilla bean, you can use vanilla bean paste or vanilla extract instead. Your vanilla bean paste will likely share a conversion on the jar, but you can expect something similar to 1 whole vanilla bean = 1 tablespoon vanilla extract = 2-3 teaspoons vanilla bean paste.
• Use different berries - This recipe will work well with any kind of berry, so try this with blueberries, raspberries, blackberries, or a mixture! This will also work with summer stonefruit including peaches, plums, cherries, and more.
• Use frozen berries - This recipe will work best with fresh berries, but you can use frozen berries in a pinch. To do so, let the berries thaw and drain off any excess liquid before adding to the filling mixture.

I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!

How to make a Sourdough Discard Strawberry Galette

Once you have the dough, this recipe comes together in a few simple steps! The full recipe with ingredient measurements is at the bottom of this recipe post.

1. Step 1: Make the Sourdough Discard Pie Crust through step 5 (chilling).

2. Step 2: Trim and thickly slice your strawberries.

3. Step 3: Combine the granulated sugar and lemon zest, pressing together with your fingertips.

4. Step 4: Combine the strawberries, sugar mixture, cornstarch and seeds from one vanilla bean.

5. Step 5: Roll out your dough, then pile the strawberry mixture in the center of the dough.

6. Step 6: Fold the edges, crimping as you move around the dough. Brush with egg wash, sprinkle with turbinado sugar, and bake.

What is "springing a leak"?

Most galettes will "spring a leak," which is when some of the juices from the filling leak out of the crust onto the baking sheet. Sometimes it's a lot, sometimes just a little. Either way, this is normal and totally ok! It does not mean that your galette is ruined.

Leaks happen if there is a crack in the crust, or a low point where the liquids of the filling get through. It can look a bit intimidating on the baking sheet, but once you transfer the galette to a serving platter or cutting board, you won't even notice that a leak happened.

What is sourdough discard?

Sourdough discard is what is left over after you feed your sourdough starter. You can either literally discard it (in the trash or the compost), or you can use it in sourdough discard recipes like this one.

Normally when you bake with sourdough discard, you want it to be unfed and at room temperature before using. For this recipe, you want the discard to be unfed, but cold, straight from the refrigerator before using. As you're making the galette crust, you want to keep the ingredients as cold as possible, and using the cold discard will help!

This recipe is designed for a sourdough starter that uses a 1:1 ratio (when you feed your starter it's with 1 part flour and 1 part water). If your starter uses a different ratio, you may need to adjust a few of the ingredients in the recipe.

Quick note and example on ratios: If you feed your starter with a 1:5:5 ratio (1 part starter, 5 parts flour, 5 parts water), then your starter still has a 1:1 ratio since the flour to water ratio is the same. You can use this recipe as written.

• If your starter uses a 1:2:1 ratio (where the flour and water ratios are not the same), then you would need to adjust some of the recipe ingredients.

Storage

Room Temperature Storage: Galettes are best eaten fresh. Cover any leftovers with plastic wrap and store at room temperature for up to 2 days.

Freezer Storage: I do not recommend freezing the finished galette, but you could make the crust dough ahead of time and freeze the dough until you're ready to work with it. To do so, make the dough, then wrap in plastic wrap and place in a freezer-safe storage bag. Freeze for up to 3 months. When you're ready, thaw the dough to room temperature and then roll out and continue with the recipe as written.

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