• Begin by chopping the butter into cubes. Add the cubes to a bowl and place them in the fridge or freezer for 10 minutes to ensure it's cold.225 g butter
• Add the flour, salt, and sugar to a large mixing bowl. Add the cold butter cubes to the flour. 250 g all-purpose flour , 1 teaspoon granulated sugar, 3/4 teaspoon salt
• Use a pastry cutter to cut the butter into small pieces into the flour, or use a food processor to pulse it a few times to break it up. Don't let the butter pieces get too small if using a food processor.
• Whisk together the discard starter and ice water in a small bowl. 100 g discard sourdough starter, 60 g iced water
• Make a well in the middle of the butter mixture and add the sourdough starter mixture. Use a fork to combine it to form a thick dough. Add 1/2 tablespoon of extra water at a time as needed. It needs to hold together easily but not be wet or very sticky.
• If the butter has softened or the dough is warm, place it in the fridge for 30 minutes before continuing with the next step.

Rolling the dough

• Using a rolling pin, roll the dough into a rough 10-inch/25cm rectangle on a lightly floured work surface. There's no need to measure it perfectly, lengthen it to around 10 inches.
• Fold the bottom ⅓ of the dough up to the middle, then fold the top ⅓ of the dough over the top to make a pamphlet shape.
• Turn the dough a quarter turn and repeat this roll and fold process once more.
• Once finished rolling, cut the dough into two and use your cupped hands to shape each piece into a flat disc gently.
• Wrap the dough discs tightly in plastic wrap or place them in a fitted airtight container. Chill it in the fridge for at least 4 hours or up to 2 days before using it.
• Alternatively, it can be frozen for up to three months in a freezer bag or airtight container.