Today, while making the Whole Grain Sandwich Bread with Sourdough, I had some leftover starter, the famous discard. I decided to make breadsticks. Needless to say, everyone at home loves them, and I would need tons of discard because they always complain that I didn’t make enough. It’s a very easy and especially quick recipe because it doesn’t require the classic rising process. Here are some other breadstick recipes, with and without discard.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 1
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 1/4 cup all-purpose flour
- 1 1/4 cup remilled durum wheat semolina
- 3 1/2 oz sourdough discard
- 1 tsp salt
- 2 tbsps olive oil
- 2/3 cup water
Tools
- Stand Mixer
- Baking Sheet
- Dough Scraper
Steps
Place all the ingredients in the stand mixer and knead for about 10 minutes, until the dough comes away from the walls.
It should be a soft but not sticky dough.
Let the dough rest for about 30 minutes, then use a dough scraper to cut small portions of the dough.
From these small portions, form the breadsticks. Roll them with your hands.
Transfer them to a baking sheet lined with parchment paper, spray a little oil on top, and bake at 392°F for about 15 minutes.
Ready!!!
