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.
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Shabana Shehzadi
[email protected]These breadsticks were a disappointment. They were dry and tasteless. I won't be making them again.
Meerab Iqbal
[email protected]I'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
[email protected]These 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
[email protected]I'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
[email protected]These breadsticks were delicious! I made them for a party and everyone loved them. I will definitely be making them again.
Anvar Xaydarov
[email protected]I'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
[email protected]These breadsticks were a little bland for my taste. I think I'll add some herbs and spices next time.
Sajid Mansur
[email protected]I 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
[email protected]These 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
[email protected]I'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
[email protected]These 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
[email protected]I'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
[email protected]These 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
[email protected]The 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.