About my phyllo dough
Phyllo/filo (from Greek "φύλλο", literally "leaf") refers to the dough layers found in and all-around a Greek pita (pie).
So, what makes my handmade phyllo dough extra special? Two things: a wholemeal flour blend and sourdough.
To make the dough I use just a few basic ingredients: flour, extra virgin olive oil, organic cider vinegar, filtered water and a bit of sea salt. The flour blend usually contains 40% organic wholemeal flours, which add a lot of nutritious fibre to the dough, but also make the phyllo crunchier and tastier.
In 2020, I had a novel idea: I decided to add very little of my trusty rye sourdough starter to my phyllo dough. I then let it slowly ferment for 16 hours. During this time, the natural yeasts and lactobacilli of the starter converted starches into sugars, which were released into the dough, contributing to a richer, more complex taste. This process, like with sourdough bread, made the phyllo dough more digestible as well. I’ve never looked back, since then!
As far as I know, sourdough phyllo dough has not been done before, so it’s an innovation I am really proud of.