Monday, May 31, 2010

Sourdough Grissini (Italian Breadsticks)

Remember my old sourdough starter that I started ages and ages ago? Well it's making a come back once more.

Since its creation, this starter has been refrigerated, thawed, used, carried 8 hours in a car, dried and stored for over a month, and rehydrated. It has also been christened by its two other parents. Moonjung actually looked up names and decided on "Aiden", which is supposed to mean something deep but I don't remember anymore. Gordon preferred the name "Spicy" - typical Gordon move.

Anyway, Aiden Spicy Chia has been used once more to make Grissini, or Italian Breadsticks. Except this isn't any ordinary's a sourdough one! I actually got the recipe from Wild Yeast Blog, and I figured that since I'm leaving for Southern Cali at the end of this week for Graduation, I might as well use up the remaining active starter and just rehydrate my dried pieces when I come back.


-6 oz flour
-3.5 oz water
1.5 t. salt
-0.4 oz olive oil
-4 oz mature 100%-hydration sourdough starter

1. Mix everything together, then transfer onto a floured surface.
2. Knead until a low gluten development forms.
3. Cover and allow to rise for 2 hours, folding dough at 40 minutes and 80 minutes.
4. Cut into 3 equally sized pieces.
5. For each piece, brush a thin layer of olive oil and add toppings (see below)
6. Stretch into a 12in x 4in square and cut that into 8 equal strands.
7. Place parchment paper on a large baking sheet.
8. Stretch each strand of dough to about 14 in long and lay on the baking sheet.
9. Do the same until you can fit all 8 strands on the sheet.
10. Bake at 350F until golden brown - but be careful and check frequently to ensure it doesn't burn!


1. Sesame seeds
2. Coarsely ground salt, pepper, and fennel
3. Montreal steak seasoning, or other prepared seasonings

No comments:

Post a Comment


Related Posts with Thumbnails