Sourdough discard Grissini

One of the things I dislike most about maintaining a sourdough is the amount of discard it creates. Not only its a lot of food waste but also its messy to throw all the liquid discard in the compost each time.

Fortunately there is many delicious recipes around there to use your discard, I have not tried all of them because I really love using the discard for making Grissini. These are the traditional italian bread sticks, the main difference it’s that the key ingredient is sourdough discard! They are crunchy and savory, perfect as dinner appetizer or even as an afternoon snack.

The recipe is really flexible and you can basically add kind of herb or spice to it, making different varieties each time!

Sourdough discard Grissini

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5 from 1 reviews

• Author: Jesi F.
• Total Time: 1 hour 5 minutes
• Yield: 20–25 grissini 1x

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Description

These crunchy snacks are the best use for your sourdough discard!

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Ingredients

Scale 1x2x3x

• 200 gr sourdough discard 100% hydration (100%)
• 80 gr all purpose or bread flour (40%)
• 40 gr whole wheat flour (20%) (can be replaced for all purpose flour)
• 32 gr olive oil (~ 15%)
• 1/2 tsp salt
• Mixed herbs: oregano, garlic powder, thyme, rosemary. All of these are optional but they will give the grissini different flavour combinations depending on the choice.
• For topping (optional): salt flakes, sesame seeds

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Instructions

1. Beginning with the starter in a bowl, add all the ingredients and form a dough with the hands;
2. Once the dough is formed, transfer it to the countertop and knead a bit just to make it come together with a soft texture. Form a ball;
3. Wrap it in a plastic film or reusable wrap and leave it in the fridge for 30 min (or up to 24 hs);
4. Once the dough has cooled down, grease an oven pan, preheat the oven to 200ºC (400F);
5. Meanwhile oven is heating, remove the dough from the fridge, and divide it on 20 to 25 equal pieces;
6. Roll each piece to the shape of a long stick, use both hands starting on the center and moving the hands out to the ends. Try to make them even in thickness so they take the same time to bake;
7. Place each grissini in the greased pan, after placing flatten each end to make them stick to the pan (otherwise they tend to shrink);
8. Optional: Spritz or brush a little bit of water and sprinkle salt or sesame/poppy seeds;
9. Bake for 15-20 min or until golden, depending on the thickness they will take less or more time, once they are golden throughout they should be crunchy, if they feel too soft leave them a little bit more in the oven;

Notes

Grissini can be stored up to one week in an airtight container

• Prep Time: 45 min
• Cook Time: 20 min