I was going to skip this TuesdaysWithDorie baking “assignment” – it’s a berry galette and I just did an apricot-plum galette with the Avid Bakers group. But then I realized how much fun it would be to compare the recipes and I was hooked.
The Abby Dodge dough is a simple flour, sugar and salt combination, held together by butter and ice water. A small amount of lemon zest and juice were the only ingredients out of the ordinary. By contrast, the Baking with Julia galette dough recipe by Flo Braker, one of my favorite bakers, uses cornmeal in addition to white flour and adds sour cream to the ice water.