Herbs and seeds sour grisinni (breadsticks)😋👌 with a little 'twist'! Don't they look amazing? You will easly lose the count after 2 or 3... maybe 4... That's what I am talking about!
This is a great and practical recipe to use sourdough starter discard and bake a Friday's dinner staple to snack with friends!
Recipe
How much time you need?
Preparation time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients:
1 cup (250g) sourdough starter discard
1 cup (150g) plain flour
1/4 cup (60ml) olive oil
1 teaspoon salt flakes
1,5 tablespoon dried herbs (mix of garlic powder, chilli flakes, thyme, oregano, basil)
2 tablespoons poppy seeds
1 tablespoon sesame seeds
Extra salt flakes for sprinkling
Black peper for sprinklig
Method:
Pre-heat oven to 180ºC (fan-forced). Get a large baking lined with baking paper. Place starter discard, flour, oil, salt, dried herbs and seeds in a bowl. Mix and then knead into a not too soft dough. Add a pinch of flour if needed. Cover the bowl and let rest for 30 minutes in the fridge.
Flatten dough to a 1.5mm thickness. Pick the dough sheets with a fork to prevent big globes to appear during the baking process. Using a cookie cutter or knife, cut the dough into long strips, 1cm side🔪 Twist the strips in the shape of a helix and place in the baking tray. Bake for 30 minutes or until slightly golden. When the grisinni are cooked, place them in a cooling rack and let cool for 30 minutes. You can transfer the whole batch by pulling from the sides to the baking paper and placing it in the baking try. Store in a airtight container for up to a week.
Enjoy!
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