Lievito Madre Discard Grissini (bread sticks)

5 from 2 votes

Lievito Madre Discard Grissini (bread sticks)

Crisp Italian grissini made with lievito madre discard—an easy, waste-free breadstick recipe perfect for aperitivo, soups, or snacking.

Prep Time20

Cook Time20

Resting Time45

Total Time1 25

Course: Appetizer, Brunch, Lunch, Snack

Cuisine: Italian

Servings: sticks

Calories: 84kcal

Author: Rosemary Molloy

Ingredients

100 g lievito madre discard (not more then 2-3 days old)
107 ml water (lukewarm)
200 g all purpose flour
26 g olive oil
¼ teaspoon salt

EXTRAS

1-2 tablespoons olive oil
1-2 teaspoons oregano and or rosemary

Instructions

In the mixing bowl combine the lievito madre (separate into small pieces) and the water, sift in the flour, add the olive oil and start to knead, add the salt. Knead for 5-6 minutes to form a smooth dough. Move the dough to a flat surface, form into a ball, place in a lightly oiled bowl, cover with a clean towel and let rest 45 minutes.
Pre-heat oven to 430F/225C. Line 1-2 baking sheets with parchment paper.
Move the dough to a lightly floured flat surface divide into 30-35 gram pieces, then form each piece into 9-10 inch ropes, the thinner you make them the crispier they will bake up. Place on the prepared baking sheet. (If you find the dough pieces hard to form, then cover and let them rest 15 minutes)
Brush the bread sticks with olive oil sprinkle with oregano and or rosemary. Bake for approximately 20-25 minutes. Let cool on a wire rack or eat warm. Enjoy!

Notes

If you use discard that is refrigerated, let it sit at room temperature for about an hour before using.

How to store the Lievito madre discard grissini?

Store leftover lievito madre discard grissini in a glass jar or airtight container to keep them fresh and crunchy. Avoid plastic bags, which can trap moisture and soften the breadsticks. They’ll stay crisp for up to a week, though best enjoyed within the first few days.

Nutrition