The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough Sticks

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LeadDog's picture
LeadDog

Sourdough Sticks

I call them sourdough sticks because I they are bigger than the bread sticks I have eaten.  They turned out great and I'm thinking about making them again for Thanksgiving.  Making them was a lot easier than I thought it would be.  I took a bunch of them to work and my coworkers gobbled them down.  The lumps and bumps gives them a nice rustic look.  They are really simple to make with just flour, water, and salt.  The crust was nice and crispy with a soft and chewy crumb.  There was a bunch of nice big irregular holes in the crumb for getting filled with what ever you ate with them.  You can read about what I did to make them here.


Sourdough Sticks

Comments

xaipete's picture
xaipete

Nice idea, LeadDog! I'm sure that they would be gobbled up at Thanksgiving. What's not to like about fresh tasting SD, plus you've got a higher crust to bread ratio going here--the crust is my favorite part.


You've got some great looking tins in the background of your picture.


--Pamela 

jackie9999's picture
jackie9999

They look great and fun to make - I'm going to give them a try as well...would go good with a hot bowl of chili.


I can't tell from your picture..about what size were they when you started...or, how many did you make?


 

LeadDog's picture
LeadDog

Thanks Pamela.


 


Jackie9999 The picture is misleading and makes the sticks look larger than they really are.  I made 10 pieces from the dough and had a little bit of dough left over.  A bowl of hot chilli sounds really good to go along the them.  The size of the dough as I rolled it out was about an inch and the lengh was than of the cookie sheet.  I would roll them out and move them to the cookie sheet and if they were a little bit short I just pulled them out a little bit longer.  Part of the rustic look of them is that they are lumpy and bumpy so I didn't roll each piece out to prefection.