Phyllo & Sourdough: When Things Go (Deliciously) Wrong

Right then, cobbers! We've all been there. You’re dreaming up a masterpiece, picturing that perfect golden bake, and then… well, sometimes things just don’t go as planned. This time, it was mozzarella staging a daring escape from my ricotta triangles, making a beeline for the bottom of the pan. But, as the saying goes, even a mishap can teach you something – and in this case, it confirmed my phyllo pastry is absolutely top-notch!

It’s a fair dinkum lesson: recipe development isn’t always about hitting it straight out of the park. It’s about figuring out what went wrong, tweaking things, and celebrating the little victories along the way. And the good news is, I've landed on a ripper of a recipe for phyllo pastry using sourdough discard. I even used some peaked starter, refrigerated for a day, and it worked a treat!

Now, some folks might see that mozzarella mishap as a failure. But I reckon it's just part of the process. Even Bread Angels like Guild Master Jane Bakes (check her storefront for amazing sourdough creations!) have their moments. It's about learning, adapting, and getting back to the oven.

The Sourdough Discard Phyllo Ricotta Triangles Recipe

Here’s the recipe that came out of all that experimentation. Don’t let the steps look daunting – it’s all quite manageable once you get the hang of it. Think of it as a bit of a challenge!

Dough:

• 175g AP flour
• 4g salt
• 3g baking powder
• 11g olive oil
• 5g vinegar
• 95g sourdough discard
• 65g water

Cornstarch Mixture:

• 60g cornstarch
• 30g AP flour

Spread:

• 85g melted butter
• 55g honey

Filling:

• 300g ricotta
• 1/4 tsp salt
• 55g honey
• Leaves from 4-5 sprigs of thyme

1. Mix all dough ingredients until cohesive. Knead for 10-15 minutes until smooth and pliable. Rest for 1 hour at room temperature or up to 24 hours in the fridge.
2. Divide into 12 equal portions and shape into balls. Let rest for 1 hour at room temperature.
3. Combine cornstarch and flour.
4. Dip one ball into the cornstarch mixture and roll out to a 5” x 6” rectangle (use more cornstarch to prevent sticking; cover with a tea towel to avoid drying). Repeat for the rest of the balls, layering the rectangles and ensuring cornstarch between each. Let rest for 1 hour.
5. Roll out the stacked sheets to 9” x 12”.
6. Mix the melted butter and honey for the spread. In a separate bowl, mix ricotta, honey, salt, and thyme for the filling.
7. Preheat oven to 335°F (168°C). Gently separate sheets, avoiding tears. Brush each layer with the butter-honey spread.
8. Cut into 4 columns (from the long side). Place a spoonful of filling on one end and roll up into triangles. Repeat for the rest.
9. Bake for 30-40 minutes, or until golden brown.

A few notes from Outback Jack: Don't be afraid to experiment! Phyllo can be a bit tricky, but the payoff is worth it. And remember, even the best bakers have their moments. It’s all part of the journey. If you're feeling a bit lost, consider reaching out to a Guild Master – they’re there to help you level up your skills.

Now, are you ready to take on the challenge and see if you can create some perfect phyllo ricotta triangles? Join the 30-Day Sourdough Challenge and let's bake something amazing together!