Slowly drizzle ice
water over the flour mixture a few tablespoons at a time and rub mixture together with your fingers, gently squeezing the liquid into the dough.
Cut 8 tablespoons of butter into 1/2 inch cubes and sprinkle
evenly over flour mixture.
If you sprinkle a little olive
oil over the flour underneath the dough, this mix acts as a glue so you can roll the pizzas really thin.
Spread the butter evenly
over flour mix; pulse until no dry flour remains and the dough just begins to collect in clumps, about 25 short pulses.
Sprinkle some of the
left over flour into the pan and cook for a minute to dissolve flour.
In measuring cup, whisk buttermilk with egg and vanilla;
pour over flour mixture.
Cut 8 tablespoons of butter into 1/2 inch pieces and sprinkle
evenly over flour mixture.
4) Gently pour the milk - water - oil
liquid over the flour a little at a time, mixing with a spoon, until you get a dough that is neither too wet nor too dry.
Sprinkle the ice water 1 tablespoon at a
time over the flour and mix with a fork or your hands, adding just enough water so that the mixture comes together and can be gathered into a ball.
If your dough is at all sticky, dust it with semolina flour to prevent sticking, but
avoid over flouring.
Pour sourdough starter over the top of the flour (if it's thick, just spread it out as evenly as
possible over the flour), cut softened butter into about 5 chunks and distribute over the top of the starter and flour.
I exactly followed the recipe — I am a competent cook — finding the finished article nothing like your pictures and
decidely over floured and dry.
Usually my cupmuffins are a little dense, but I figured the world at large doesn't find itself too
picky over flour choices, and I needed to get rid of the excess flour.
I kept seeing all the
raves over this flour so I had to for sure try it, and boy, was I happy that I did.
Slowly
pour over the flour mixture, stir to combine and let it rest for about 10 - 15 minutes until the sticky dough starts to rise and gets a spongy texture.
ice water in a small bowl and
drizzle over flour mixture, running your fingers through the flour as you drizzle to evenly distribute (think of running your fingers through your hair).
Scatter butter
pieces over the flour mixture; using your fingers or a pastry cutter, incorporate butter until mixture resembles coarse meal.
Drizzle the ice
water over the flour mixture and pulse just until the dough starts to come together.
Drizzle 3/4 cup of the
milk over the flour and toss the mixture together with your fingers to incorporate the milk.
Drizzle the
liquid over the flour mixture, running your fingers through the flour as you go to evenly distribute.
Take out the frozen butter and add it to the food processor,
over the flour thing, and give a couple of short swirls until the mixture resembles peas.
Drizzle the olive
oil over the flour mixture and work together with your hands until crumbly.