Whole Grain Galette


● you can use either active or excess/unfed starter

● You can let the dough sit in the fridge for 30 minutes or for hours

● If the mix feels too dry you can add more water or a bit more butter.

● You can bake it on a baking sheet or in a pie dish

Giovanna: @the_simple_wild

Prep Time
Cook Time


300g whole grain spelt flour

½ teaspoon sugar

½ teaspoon kosher salt

113g unsalted butter (cold)

90ml water

60g 100% hydration white (or whole grain) sourdough starter


Mix flour, salt, sugar. Cut the butter into cubes and rub it into the flour mix - crumble the

butter between your finger tips, and don’t work it too much.

Dissolve the starter in the water, then add to the rest of the ingredients: only mix until

everything comes together, don’t knead or you’ll lose some of the flakiness.

Make a ball, and wrap it with cling film, then place it in the fridge for 30 minutes or overnight.

Take the dough out of the fridge, let it soften a little if it’s hard (it won’t be after 30 mins, but

the longer it sits in the fridge the harder it gets).

Roll it out into a rectangle or a circle, place the filling on it, leaving a 3-4cm border. Fold the

border over the filling, and brush with egg wash (optional).

Bake for about 20-30mins at 180C/350F - baking time will also depend on the filling you use.