Measure your flour and sugar into the bowl of a stand mixer. Or if you are not using a mixer, measure into a large bowl. Mix together to combine the flour and sugar.

Add the cold water and sourdough discard into a separate bowl. Mix together using a spoon or fork.

Cut the butter into small cubes. The smaller the cubes, the flakier your crust will be. Just like with traditional butter pie crust. I prefer to cut my butter sticks into at least 4 pieces, in half, and in half again. If I cut wrong and end up with a large piece, I’ll even cut it again! Then cut into cubes from there.

Add the cold, cubed butter into the bowl with the flour. If you are using your stand mixer, mix on low with the paddle attachment until the mixture looks like wet sand. If using your hands, you can squish the butter and the flour together with your fingers to combine, until it looks like wet sand. You can also use a pastry cutter, if you have one.

Once the mixture looks like wet sand, immediately add in all the water and sourdough discard mixture. If using your mixing, continue mixing on low just until it’s combined, do not over mix. If using your hands, squish the flour into the liquid and continue to do so until a stiff dough forms. Do not knead and do not over mix. As soon as the dough comes together, it’s done.

Form the dough into the portions you need for your recipe. If making a traditional double crust (top and bottom), separate dough into disks that weigh about 200 grams and 300 grams. If making 2 galettes, separate into 2 disks that weigh about 250 grams each. If making 5 mini galettes, separate dough into 5 portions that weigh about 100 grams each and form into disks.