Here is the puff pastery I'm goingm to try then go from there
2 cups alomnd flour
1/2 cup VWG
1/2 cup starter/poolish
1/2 cup warm (110 temp) water
1/8 tsp yeast
1 tsp salt
1 stick (1/2) cup of real butter sliced thin
Flour (for dusting amount will very)
I start by mixing water and poolish together let set a few mins then mix all dry ingredents to remove lumps then mix in poolish/water
Work dough and set in a warm place to rise for at least 3 hrs. After it's doubled in size cut in half an set one half aside. Now roll dough where it is thin and add a layer of butter and fold just like making puff pastry dough. Now, roll that dough till its thin add butter and just a little flour and fold repeat this at least 6 times . I then rolled in wax paper and set in fridge for an hour before using.
NOTE: Reg flour adds a few carbs (22 per 1/4 cup) so use as little as possible
