Idle thoughts turned to curiosity and then to experimenting: could we use our sourdough savoury pastry or cracker dough to make grissini? It worked out very well and this is how you can use some of that sourdough discard we are all left with in our sourdough bread making. Feel free to replace the parmesan and rosemary with other flavours like sesame seed, fennel seed, chilli flakes etc.
Ingredients
200gm baker's flour
6gm salt
80ml olive oil
250 ml non-activated sourdough starter
2tbsp grated parmesan
2tbsp finely chopped rosemary
Method
Place the salt and the flour in a mixing bowl.
Mix in the parmesan and rosemary.
Rub in the oil until fully incorporated.
Add the sourdough culture and mix.
Tip the dough onto the bench, press out to an oblong then make a double fold.
Turn 90 degrees, press out and fold again.
Repeat twice more until the dough is smooth and elastic .
Refrigerate for an hour or up to overnight.
Roll out dough into an oblong 240mm x 150mm and about 5mm thick.
Using a sharp knife cut across the narrower side into 10mm strips. Gently roll each piece into a cylinder. This is easiest done by setting the piece on its edge (5mm) horizontally in front of you. Gently press down with your outstretched fingers and start rolling. They don't have to be perfectly round.
Layout on a baking paper lined baking tray so that they are separated then bake for 40 minutes , turning the grissini over halfway through and until they are golden and crisp.
Place on a cooling wire until fully cool then store in an airtight container.
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