BREADSTICKS WITH SOURDOUGH (YEAST OPTION TOO)
Just breadsticks with a very good flavor. My wife likes 'em unglazed or with garlic butter topping - either way. I enjoy breads made with both buttermilk and sourdough. No sourdough? No problem. A few pinches of yeast in a mixture of flour and water and 6 hours later you have a flavorful base to the recipe. This dough is designed to be a little stiff. Feel free to add a couple of additional tablespoons of buttermilk if desired.
Provided by Red_Apple_Guy
Categories Yeast Breads
Time 2h45m
Yield 16 breadsticks, 8 serving(s)
Number Of Ingredients 8
Steps:
- If using sourdough, refresh your starter with equal weights flour and water. you'll need 182 g of starter.
- If using a poolish sponge, mix 91 g water with 91 g flour and add 1/8 teaspoon of yeast. Allow to double in volume at room temperature 6 to 9 hours.
- Mix sponge with buttermilk and add the dough ingredients.
- Knead by hand for about 8 minutes and rest for 15 minutes covered.
- Stretch dough into a rectangle and tri-fold letter style top to bottom, side to side. Cover and rest 15 minutes.
- Stretch and fold and cover in a straight-sided clear container until doubled in volume about 30 more minutes or a little longer.
- Roll out dough into a rectangle 6" by 12" and slice into 16 strips 8" long.
- Twist and place on parchment paper.
- cover and proof for 30 minutes as oven preheats to 400°F.
- Bake for 7 minutes, rotate pan and bake 5 to 7 minutes longer until 200F internally and lightly browned.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Paolo Modi
[email protected]I'm not sure about using sourdough yeast. Has anyone tried this recipe with regular yeast?
Ruhan Nazim
[email protected]This recipe looks delicious. I'm going to make it this weekend.
Dev Pakhrin
[email protected]Can't wait to try this recipe!
Antionn Porter
[email protected]Will definitely make again.
Asif Ali lund
[email protected]Definitely a keeper recipe!
Ishola Dammylare
[email protected]So easy to make and so delicious!
Noman Saeed
[email protected]These breadsticks are amazing! I love the sourdough flavor.
Teras Tesfamariam
[email protected]I've made these breadsticks several times now and they're always a hit. They're so easy to make and they taste delicious.
Mantas Apulskis
[email protected]These breadsticks are a great way to use up leftover sourdough starter. I always have a jar of starter in my fridge, so I'm always looking for new ways to use it.
Mandy Benson
[email protected]I was really impressed with how well these breadsticks held up. I made them ahead of time and they were still fresh and delicious the next day.
Inaamullah Mughal
[email protected]These breadsticks are the perfect appetizer or side dish. They're also great for snacking on. I always have a batch of these in my freezer.
RyL Debu
[email protected]I love the versatility of these breadsticks. I've served them with everything from soup to salad to pasta. They're always a crowd-pleaser.
ELIHU
[email protected]These breadsticks were so easy to make. I'm not a very experienced baker, but I had no trouble following the recipe. The breadsticks turned out perfectly.
SIMON GETAHUN
[email protected]I was skeptical about using sourdough yeast, but I'm glad I gave it a try. The breadsticks had a wonderful flavor and texture. They were a hit with my family and friends.
SK SHA ALOM
[email protected]These breadsticks turned out amazing! The sourdough option adds a delightful tanginess that pairs perfectly with the crisp exterior and soft, chewy interior. I'll definitely be making these again.