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Sourdough Grissini

This week's highlight is something different I tried with my sourdough starter.

These sourdough Grissinis.

I adopted the recipe from the one in Turkish Sourdough book "Karakılçık" by Taha Dinç. I tried the recipe long time ago when I first got the book but results were not too good, soft, bready and too sour.

This time I went with my gut instinct and felt the dough as I made it. I added less starter and thought about halving the recipe but when mixing the dough I noticed that the dough will be ok if I kept the other ingredients and used half the starter. So I went with it and ended up with beautiful Grissini just the way it's supposed to be.

Only problem was I made them too tall and they didn't fit my tall Ikea jar, lesson learned for next time.

Sourdough Grissini

Makes 16


100 gr sourdough starter 

190 gr water

450 gr white bread flour

50 gr einkorn flour

15 gr caster sugar

100 ml olive oil

10 gr salt

10 gr water

Optional topping

Egg white

Parnesan, grated



1. In the bowl of a stand mixer whisk the starter with a fork, tgen add the flours and sugar and mix in the slow speed while adding the olive oul in a steady stream. Continue to mix for a few minutes until everything is combined. Then cover the bowl with a tea towel and rest for 30 minutes.

2. Add the water and salt to tge rested dough and mix in the medium high speed for 10 minutes. 

3. Brush an other bowl with oilve oil and transfer the dough to this bowl. Cover and rest for 5 hours.

4. Tear 50gr pieces from the dough and shape each in a 10-15 cm long sausage shape. Rest for 1 hour.

5. Line 2-3 bakibg sheets with parchment paper.

6. Take each sausage and reshape each to be a 20-30 cm sausage.

7. Place on the lined baking tray leaving 2 cm gap and leave to prove for 2 hours.  

9. Heat the oven to 180° fan.

10. If you are using parmesan topping, brush each bread stock with egg white and sprinkle grated permesan.

11. Bake in the oven 25-30 minutes or until golden brown. Leave on a wire rack to cool completely.

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