Apple Galette with Sourdough Crust and Cider Caramel – Cairnspring Mills

Name: Apple Galette with Sourdough Crust and Cider Caramel – Cairnspring Mills
Ingredients: 20g sourdough starter or sourdough discard; 40g flour; 60g water; 2/3 cup (120g) levain; 1 scant cup (120g) Sequoia flour; 1 scant cup (120g) Organic Edison flour; 5g baking powder; ½ cup (120g) unsalted or cultured butter, cold, cubed; 1 cup (230g) apple cider, filtered or unfiltered; 1⅛ cup (230g) cane sugar; 1½ tablespoon (30g) unsalted or cultured butter; ¾ teaspoon (3g) salt; ¾ cup (175g) heavy cream; 3½ cups (670g) cider caramel sauce, divided; 3 medium fuji apples, cored and sliced; 1 tablespoon (20g) unsalted or cultured butter, cold, cubed; 1 tablespoon (20g) cane sugar; ½ teaspoon cinnamon; Sugar + cinnamon mixture for sprinkling; 1 egg, slightly beaten with 1 tablespoon cold water, for egg wash; Demerara or crystal sugar, to taste; Vanilla ice cream; Toasted sliced almonds

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