Dump the flour onto a counter top. Add the salt and roughly mix in with your hands.

Make a well in the flour and pour the sourdough starter into the well.Roughly mix in with your hands until there are clumps of starter throughout the flour.

Next add the water a little bit at a time, mixing with your hands after each addition.  Gather the flour back together (a dough scraper comes in handy for this) as needed so that you keep the pile of flour together as best as possible.

Keep adding water until you have a dough that *just* holds together.  It should be a shaggy mass that holds together but is not sticky.

Once the dough is holding together place in an air tight container (I actually use a zip lock bag for this and re-use it throughout the whole process).  Leave at room temp for 6-8 hours.

After the fermentation has finished place the dough in the fridge for an hour. At this time, shred the cold butter and place on a plate in the fridge with the dough. It is important that the butter and dough are as close to the same temperature as possible. And you want them both to stay cool.

After the dough has chilled take out and place on a floured counter. Roll it into an approximately 8" square. Place the shredded butter in the center and roughly pat it into a diamond shape in the center of the square.  Make the diamond of butter go to just about a 1/2" from the edge of the dough square.

Fold each edge of dough to the center and pinch the dough together so that it completely encloses the butter.

Flour the top of the dough and roll out into an approximately 12" x 8" rectangle.  Fold the right side to center then fold the left side to cover the right side. This is called a letter fold and is the first "turn".

Now turn the dough 90* so that the long side is parallel to the counter. Roll again to an approximate 12" x 8" rectangle, then fold once again in the shape of a letter.  This is your second turn.  Place in the fridge for a half hour.

Repeat with the rolling and folding for two more turns.  Then place in the fridge for another half hour.  At this point it should be feeling smoother, if any butter pops through the dough rub a little flour on it.

Perform the final two turns, so that now you have done a total of six turns.  Place back in the fridge for another hour.  Alternatively you could freeze it in an air tight container at this point.

When the dough has finished it's final chill, preheat the oven to 400*f.

Roll your dough to 1/8" to 1/4" thick then cut in whatever shape you wish and fill with whatever your heart (or taste buds) desire.Bake for 15-20 minutes or until crispy and golden brown.