Food recipes
Breadsticks With Sourdough (Yeast Option Too)
Breadsticks With Sourdough (Yeast Option Too) Ingredients: wheat flour, white, all-purpose, unenriched water, bottled, generic water, bottled, generic wheat flour, white, all-purpose, unenriched milk, buttermilk, flui...
Breadsticks With Sourdough (Yeast Option Too)
Ingredients:
wheat flour, white, all-purpose, unenriched
water, bottled, generic
water, bottled, generic
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
oil, olive, salad or cooking
sugars, granulated
leavening agents, yeast, baker's, active dry
Directions:
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 400F.
Bake for 7 minutes, rotate pan and bake 5 to 7 minutes longer until 200F internally and lightly browned.
Ingredients:
wheat flour, white, all-purpose, unenriched
water, bottled, generic
water, bottled, generic
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
oil, olive, salad or cooking
sugars, granulated
leavening agents, yeast, baker's, active dry
Directions:
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 400F.
Bake for 7 minutes, rotate pan and bake 5 to 7 minutes longer until 200F internally and lightly browned.