Super buttery, flaky and tasty… this recipe is not for the impatient as it takes several days to make.  For starters, I fermented flour and water for 5 days before combining with European butter to make a dough which I then allowed to rest in the fridge for 12 hours.  Eight days into the process, is when I finally began folding or “turning” the dough which in essence is how those flaky airy layers are formed.