I looooove Grissini! I always have and these Sourdough Grissini are so good, you will fall in love with them at first crunchy bite just like me!
As you know, I was born and brought up in Italy and it’s normal for us to eat grissini as part of a mixed bread platter, especially when we go eat out at a restaurant. Well, I like them so much that I would finish them all even before getting the food to the table!!
Since starting my own sourdough, I have been using it a lot and I have experimented using it in a few recipes. The latest success story is today’s recipe! These Sourdough Grissini are a delicious twist on the more traditional Italian breadsticks – click here for the traditional recipe, in case you have not made your sourdough starter yet.
So, what’s the difference between regular grissini and sourdough grissini you may ask. Well, the sourdough ones have a delicious sourdough flavour and they are much easier to digest. These are also good for people who are on the Low Fodmap diet, as we can usually well tolerate sourdough bread. So, it’s a win-win!
These grissini are great on their own, however, I love to serve them wrapped in Prosciutto as part of a delicious aperitivo. They are so crunchy and they just taste so good!
Enjoy and don’t forget to check out my video recipe and to leave a comment to let me know how you like it!
Sourdough Grissini
Ingredients
- 150 gms – 5 1/3 oz. fed starter
- 350 gms – ¾ lb. bread flour see notes
- 120 ml – ½ cup lukewarm water see notes
- 1 tsp sugar
- 20 gms – 1 1/3 tbsp butter or vegetable spread melted
- 2 tbsp extra virgin olive oil plus more to spray
- ½ tsp salt
- Durum wheat flour/Semolina
Instructions
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Put the flour, fed starter, water, sugar, melted butter, extra virgin olive oil, and salt in the bowl of an electric mixer fitted with the hook attachment and keep kneading for 10 minutes or until very smooth.
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When the dough is ready, shape it into a 2 cm – ¾ inch thick rectangle (its short side should measure about 10 cm – 4 inches).
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Brush the top of the rectangle with some extra virgin olive oil and dust it with the durum wheat flour. Cover the dough with cling wrap and let it rise for at least 5 hours.
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Using a sharp knife, cut the dough along its shorter side. Gently pull the dough from the middle to create the grissini.
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Put them on an oven tray lined with baking paper and bake them at 200°C – 390°F for 15 minutes.
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Let them cool down completely before serving.
Recipe Notes
These grissini can be left out on the kitchen counter and remain crunchy for a few days. Put them in an aluminum container to keep them longer.
You can also use plain flour to make these (I have), however, if you have it, bread flour adds a little texture.
I always use filtered water when I work with my sourdough starter. I take it from the fridge, however you can also use bottled water.
Don’t forget to PIN this recipe!
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