Pastry – all-purpose flour – salt – butter – sourdough discard
In a food processor, combine the dry ingredients, then add the cold butter and pulse until the mix resembles coarse crumbs.
To the flour mixture, add the discard and vinegar, then pulse until the dough comes together. Add ice water by the teaspoon if it is too dry or a little flour if the dough is too sticky.
Turn out the dough onto a lightly floured surface and use your hands to incorporate the ball further.
Wrap the dough in plastic and refrigerate for at least 1 hour and up to 48 hours.
Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper. Roll the dough out into long strips about ⅛" thickness.