• 295g (2.5 cups) fresh milled white Sonora flour or white whole wheat flour
  • 2 sticks (227g) cold European style butter cut into 1/2” chunks
  • 1 tablespoon granulated sugar (optional)
  • 1 teaspoon salt
  • 2 tablespoons apple cider vinegar
  • 1 cup ripe, cold, liquid sourdough starter
  • A splash of cold water

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