Ingredients
1 pound (4 cups) unbleached all purposed flour / plain flour / wheat flour (or 3 ½ cups flour + ½ cup all-purposed/plain cornstarch / cornflour, or by using 3 ½ cups all purpose flour mixed with ½ cup corn starch)
1 pound (4 sticks) unsalted butter / unsalted butter, ½ stick chilled / cooled, the rest at room temperature / rest at room temperature
1-2 tsp salt / salt (one for sweet, two for savory / 1 for a sweet, two for brine)
1 ¼ cups of cold water / cold water (or a substitute it with 1 Tbs lemon juice for water if you wish to further temper the gluten in the flour / or replace with 1 Tbs lemon juice if desired to further soften the gluten in flour)
1 pound (4 cups) unbleached all purposed flour / plain flour / wheat flour (or 3 ½ cups flour + ½ cup all-purposed/plain cornstarch / cornflour, or by using 3 ½ cups all purpose flour mixed with ½ cup corn starch)
1 pound (4 sticks) unsalted butter / unsalted butter, ½ stick chilled / cooled, the rest at room temperature / rest at room temperature
1-2 tsp salt / salt (one for sweet, two for savory / 1 for a sweet, two for brine)
1 ¼ cups of cold water / cold water (or a substitute it with 1 Tbs lemon juice for water if you wish to further temper the gluten in the flour / or replace with 1 Tbs lemon juice if desired to further soften the gluten in flour)
Source: King Arthur Flour 200th Anniversary Cookbook