Comments on: Grissini Revisited

By: #276: Sourdough Grissini | Foods I like

#276: Sourdough Grissini | Foods I like — Tue, 19 Oct 2010 03:41:07 +0000

[...] weekend – I store it in the fridge – to keep it healthy. I was pretty excited to make Sourdough Grissini so that I could use some of that starter for something different, rather than making sourdough [...]

By: Grissini | Nella's Sourdough Quest

Grissini | Nella's Sourdough Quest — Mon, 27 Sep 2010 19:13:00 +0000

[...] Posted on September 27, 2010 by Helena Bukvova| Leave a comment I have used a recipe from the Wild Yeast Blog to make bread sticks. I made just minor alternations to fit my sourdough [...]

By: Helena

Helena — Wed, 15 Sep 2010 17:46:10 +0000

A great big THANK YOU for this recipe. My son loves grissini and I have tried to make them before, but it was a disaster. This recipe worked like a charm. I made the dough in the morning, put it in the fridge and made the grissini in the afternoon. It was easy quick and they taste great!

By: sarah

sarah — Thu, 15 Apr 2010 00:02:41 +0000

“Thanks for the recipe. I made these for a ladies night, last night, and they were yummy!!! 2 things… please describe medium soft dough and the dough was very wet/slack for me. You said put on unfloured counter… which i did and it was very hard to knead… could you please explain your techniuque”

I had this same issue. I’m fairly sure I’m doing something wrong. It’s slightly stiffer than cake batter.

By: Liz Tree

Liz Tree — Sun, 28 Mar 2010 20:40:32 +0000

Thanks for the recipe. I made these for a ladies night, last night, and they were yummy!!! 2 things… please describe medium soft dough and the dough was very wet/slack for me. You said put on unfloured counter… which i did and it was very hard to knead… could you please explain your techniuque

thanks
liz Tree

By: Susan

Susan — Tue, 16 Feb 2010 02:58:36 +0000

Oz, these are best the day they are baked but you can store them in an airtight container for a few days.

By: Oz

Oz — Sun, 14 Feb 2010 20:50:24 +0000

Hi, I’ve got a question, too. How should we keep these? Would a simple plastic bag work, or would a brown bag sort of thing work better?

Thanks for the recipe, it all looks delish!

By: Simone

Simone — Fri, 26 Jun 2009 09:44:57 +0000

i just made these last night, for a barbeque over the weekend – now all I have to do is NOT EAT THEM straight away, they are delicious!
Thanks for sharing the recipe, I will definitely make these again.

By: A new twist on breadsticks « Delectable Tidbits

A new twist on breadsticks « Delectable Tidbits — Tue, 16 Jun 2009 00:47:10 +0000

[...] that week in Portland, I only managed to bake one thing. I saw this recipe for sourdough grissini on Susan’s Wild Yeast blog and they looked like the perfect accompaniment to the yummy [...]

By: Susan

Susan — Thu, 14 May 2009 06:24:18 +0000

Bogdan, the 23 grams of olive oil is mixed into the dough. More olive oil is used to brush the dough before sprinkling the seeds.