Comments on: Grissini Revisited

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.

By: Bogdan

Bogdan — Wed, 13 May 2009 09:29:08 +0000

Hi , I have a qestion.
Olive oil is ingredient for the dought or only for brush before seeds?
Thank you.

By: lisaiscooking

lisaiscooking — Mon, 27 Apr 2009 18:26:34 +0000

These sound delicious, and they look fantastic!

By: Dani

Dani — Mon, 27 Apr 2009 18:16:54 +0000

wow! i recently started making my own sourdough so i cant wait to try these

By: Lori

Lori — Sun, 26 Apr 2009 00:59:20 +0000

The look delicious. These are on my must try list.

By: siri

siri — Sat, 25 Apr 2009 08:38:11 +0000

There, that does it! I’m finally going to make a batch of these- been putting it off for months. Thanks for the motivation, Susan.

Beautiful photos, as always…