- 150 g Sourdough Starter, can be discard or active starter
- 100 g All Purpose Flour
- 90 g Pumpkin Puree, canned or homemade
- 70 g Whole Wheat Flour, can sub for all purpose
- 30 g Parmesan Cheese, shredded
- 35 g Butter, soft
- 5 g Salt
- 20 g Olive Oil, for brushing
- 10 g Sea Salt, for sprinkling
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Instructions
- Preheat oven to 350F/180C.
- Add sourdough discard, flours, pumpkin, butter, salt and parmesan to a mixing bowl and bring the ingredients together to form a shaggy dough.
- Knead the dough in the bowl until it forms a smooth pliable dough (it is a soft dough and will be slightly sticky, but still very easy to handle). If it's too sticky, add a little more flour.
- Using a scale, divide the dough into equally weighted pieces. 20g makes a lovely bread stick, around 27cm long.
- Roll each piece of dough into a long, thin stick. If you want to roll in seeds, do that now.
- Place the grissini onto a parchment lined baking tray.
- Brush them with olive oil and sprinkle with salt.
- Bake at 350F/180C for around 25 minutes or until grissini are golden and crisp.
- Once baked, leave them in the oven with the door ajar to dry thoroughly.
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