Sourdough Grissini

Homemade grissini with sourdough starter can bring a touch of craftsmanship and tradition to your table. Below is a basic recipe for making grissini with sourdough starter.

Ingredients

• 200 g refreshed sourdough starter
• 300 g 00 flour or type 1 flour
• 50 g water
• 50 g extra virgin olive oil
• 10 g salt
• Durum wheat semolina or flour for working

Preparation

1. Start by refreshing the sourdough starter a few hours before beginning the preparation of the grissini, to ensure it is active and ready for use.
2. In a large bowl, mix the flour with the sourdough starter and gradually add water until you obtain a homogeneous mixture.
3. Add the oil and salt and continue to work the dough until it is smooth and elastic.
4. Cover the dough with a damp cloth and let it rise in a warm place for about 2-3 hours, or until doubled in volume.
5. Once risen, turn the dough out onto a work surface lightly floured or sprinkled with semolina.
6. Divide the dough into small portions, which you will then stretch by hand to form long, thin breadsticks, of the size you prefer.
7. Arrange the grissini on a baking tray lined with parchment paper, keeping some distance between them to prevent them from sticking during baking.
8. Let the grissini rest for another 30 minutes at room temperature.
9. Preheat the oven to 180 °C and, when hot, bake the grissini for about 15-20 minutes, or until golden and crispy.
10. Remove the grissini from the oven and let them cool on a wire rack before serving.

Fun Facts

Grissini originated in 17th-century Piedmont and appear to have been created for the young Duke Vittorio Amedeo II of Savoy who had digestive difficulties. Their name derives from “ghersa”, the typical Turin bread of the time, and over time they have become an authentic specialty of the region, known and appreciated throughout the world.