Chicken Coop Chatter©
(Yield: 6 large or 12 small bread sticks)
1 cup sourdough starter*
1 1/2 cups flour
1 tsp. sugar
1 tsp. Baking soda
Granulated garlic (Optional)
Grated Parmesan/Ramono cheese (optional)
Melted butter (about 1/8 cup)
In a medium size mixing bowl, Stir and allow to sit covered for an hour or so. This would be called a *sponge stage* of sourdough. In the meantime, replenish your sourdough with flour, water and a little sugar if it needs activating.
When the sponge has been allowed to rest cover a board lightly with flour. Remove the dough to the floured board. lightly work in a little of the flour. Do not over knead the dough, the flour is simply to help with ease in working with the dough to prevent it from being too sticky.
Flatten out the dough with your hands into a rectangle shape. Butter a sharp knife and slice strips of the dough. Lay the dough on a greased cookie sheet and simply form with your hands and nice even strip. Continue cutting the strips, placing about an inch apart. Brush the tops with a generous amount of melted butter. Sprinkle on Parmesan cheese and granulated garlic to taste. I used about 1 1/2 tsp. for the entire batch. Allow to raise in a draft free and warm area. An oven works good for this.
When the bread stick dough has risen, bake at 400 degrees 10-12 minutes or until nicely browned. Do not over cook or they will be hard bread sticks. You want a bread consistency. If you do cook them too hard, not a problem, they can be placed in a plastic sealable bag and the moisture within the bread sticks will usually soften them up. Or, they can be fully dried and used for bread crumbs in your next project that calls for bread crumb coating.
Serve with a fresh Garden Salad, Soup or Stew or marinara sauce.
To make your own Marinara Sauce refer to the link: justfowlingaround.weebly.com/seasoning-and-sauces/fresh-tomato-and-herb-marinara-sauce
*Refer to my tutorial for making your own sourdough starter:
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