grissini (bread sticks)
When I read about Susan's grissini, I thought they would be perfect for using up leftovers after building up the starter in preparation for making bread.
And I was right!! I used just half the yeast in our pizza dough recipe and with the leftovers from feeding the starter, there was enough leavening power to make the dough double in exactly the same time that it would have with just yeast.
Making the sticks was dead easy, even though I couldn't quite wrap my mind around Susan's instructions for folding each strip in half (nothing wrong with the instructions - everything wrong with my brain....) So I folded them in half to make shorter rectangles and twisted them to join the pieces together.
Grissini are fabulous!! Many thanks, Susan, for posting about them so we would try them too.
I just realized that I should have stuck almond slivers on the ends of each bread stick to make them scary looking for Hallowe'en! (They do look like fingers, don't they?)