We have something really fun this month!
We are going to make twists (also called grissini, but we want you to fill and twist it up!)! We are going to base our twists on this recipe that inspired us but of course you can use any recipe and filling you want! So, will you go sweet or savory?
Join us by posting your twists on October 20th, and the copy and paste the following HTML linky on your blog so everyone can see all the wonderful things we have made:
<script type="text/javascript" src="http://www.simply-linked.com/listwidget.aspx?l=04959de0-25f2-4119-bd0b-e23bbcb82bd7" ></script>
Wanna gush all over Twitter how your twists are turning out? Use the #SourdoughSurprises tag! Or leave us a message on Facebook! We're all friends here, so lets get this conversation going!
Don't have a blog but still want to bake along with us? Good! The more the merrier!! Simply bake your twists and then send an e-mail to sourdoughsurprises@gmail.com with a picture (or two!) of your delicious creations. Include your name and what you made and we'll make sure you are included in our post!
And don't forget to e-mail a picture to us so that we can add it to our slideshow! We can't wait to see all the twisty deliciousness you create!
And don't forget to e-mail a picture to us so that we can add it to our slideshow! We can't wait to see all the twisty deliciousness you create!
Check out all the delicious twists that were made this month, and link up yours!
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| Beautiful Quinoa Crunch, Fig Butter, and Broccoli Kalamata twists by Marisa M. |
Sourdough Grissini Twists Recipe
(slightly adapted from Delectable Tidbits)
120 grams bread flour
220 grams whole wheat flour
200 grams water
1 1/2 tsp salt
23 grams olive oil
230 grams 100% hydration sourdough starter, fed
*filling of choice
In a large bowl combine the flours, water, salt, 23 grams of olive oil and starter.
Mix well, until it forms a soft dough.
Turn the dough out onto a lightly floured surface and knead 5-10 minutes, until you can stretch the dough without breaking it.
Transfer the dough to a lightly oiled bowl, cover with a kitchen towel, and allow to rest 2-3 hours, with a fold at 40 minutes and 80 minutes.
Preheat the oven to 350F.
Line a baking sheet with parchment paper.
In a small bowl, mix together the filing of your choice.
Divide the dough in thirds. Working with 1 part at a time, roll the dough out into a 6x4" rectangle.
Gently and evenly spread the filling over the dough so that it evenly covers the dough.
Cut the dough into 8 strips (so you will have 24 all together).
Working with one strip at a time, fold the strips in half so the two ends meet and twist them around each other.
Place the twisted strip on the baking sheet.
When all the strips are done, bake for 30-40 minutes, until golden brown.
Transfer to a wire rack to cool and Enjoy!
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| Delicious cinnamon-brown sugar twists by Cupcake_Becky |
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