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Discussion in 'Pastries & Baking' started by rpooley, Feb 19, 2018.
Is it worth it for the home baker?
It’s not even worth it for most professional bakers.
But it would be a major challenge to do and a major accomplishment if mastered!
I've been reading and watching videos and it doesn't seem so bad. And I also think about how ordinary people did it for centuries before mass production. Might give it a try just to check the box.
It's not that hard to do in small amount.
If by worth it you mean would it taste better than the store bought version, then, unlike a pie shell, it's not.
Did you make your phyllo dough? I make my whenever I need it. Let me
@lukelevi Thank so much for the follow up. I haven't made it yet, got sidetracked on a natural starter bread journey.
What is your phyllo dough recipe looks like? Does it have an egg? Or just flour water and oil?
Haven’t picked one yet. There doesn’t seem to be much difference