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 »
Shabana Shehzadi
s@yahoo.comThese breadsticks were a disappointment. They were dry and tasteless. I won't be making them again.
Meerab Iqbal
mi88@yahoo.comI'm not a baker, but these breadsticks were so easy to make! They turned out perfect and they were so delicious. I'll definitely be making these again.
AKRAM! KAHAN COM
c-a@yahoo.comThese breadsticks were a bit too oily for my taste, but they were still good. I think I'll use less oil next time.
Theresa Bableh
theresa-b@hotmail.comI've been making these breadsticks for years and they are always a hit. They are so easy to make and they taste amazing. I highly recommend this recipe!
Samu ghouri
g-s@hotmail.comThese breadsticks were delicious! I made them for a party and everyone loved them. I will definitely be making them again.
Anvar Xaydarov
anvar-x3@hotmail.co.ukI'm not sure what I did wrong, but my breadsticks came out really dense. I think I might have added too much flour.
Sarbony Akhter
a.sarbony@hotmail.comThese breadsticks were a little bland for my taste. I think I'll add some herbs and spices next time.
Sajid Mansur
s.m@gmail.comI love this recipe! The breadsticks are always a hit at parties and potlucks. I've even started making them for dinner as a side dish.
B'veck Thapa
b-t@yahoo.comThese breadsticks were so easy to make and they tasted great! I used the active dry yeast option and they turned out perfect. I'll definitely be making these again.
Manzool Ali
a@hotmail.comI'm not a huge fan of sourdough, but I thought I'd give this recipe a try. I'm glad I did because these breadsticks were really good! The sourdough flavor was subtle and not overpowering.
Shahroz khan
k-s64@yahoo.comThese breadsticks were a bit too dry for my taste, but I think that was because I didn't let them rise long enough. Next time, I'll let them rise for the full two hours.
Khan Mahmmad
khan@hotmail.comI've made these breadsticks several times now and they always turn out perfect. The recipe is easy to follow and the results are always consistent. I highly recommend this recipe!
Hamza Akram
hamza.a31@gmail.comThese breadsticks were a hit with my family! They were so easy to make and tasted delicious. I especially loved the crispy edges.
Muhammad Qadeer Qadeer
qadeer-m@hotmail.comThe breadsticks turned out amazing! The sourdough yeast option gave them a slightly tangy flavor that was perfectly balanced by the garlic butter. I'll definitely be making these again soon.