Refreshing the sourdough starter is necessary to keep it strong and alive.
These preparation have been creating to refresh my sourdough starter and avoid making “too much” bread when I don’t need it. It’s a simple way to refresh without spoiling material/food.
Last time I needed to refresh I decided to prepare grissini with rosemary taste and as the first batch was in the oven I decided to convert the second part into bread rolls.
For grissini I decided to prepare a dough with 60% (this means 60% water to flour weight) hydration as more water would make the dough to sticky.
For breads, especially if prepared in the Dutch oven as for no knead bread I prefer the 70% formula.
I started with the 100 g of starter, corresponding to the amount of 50 g water + 50 g (=ml) water.
Adding 100 g water and 200 g flour we get a total amount of 150 g water to 250 g flour; this is equal 60 % hydration (calculation: 150 / 250 *100)
For a softer preparation we can add 120 ml water + 200 g flour.
Rosemary Rolls and Rosemary Grissini
- 100 g sourdough starter, 100% hydration (If you don’t have it: replace with 50 g flour + 50 ml water and 1/2 teaspoon instant yeast)
- 250 g flour (I added 180 g white plain flour + 70 g whole meal flour)
- 130 ml luke warm water
- 2 tablespoons fresh rosemary chopped
- 1/2 teaspoon salt
- Flour to dust
- Combine sourdough starter with all the other ingredients except the flour to dust,
- Knead well, cover and let rest to rise until doubled in a warm place. Depending on the activity of the yeast this can take 2 hours to 6 hours.
- Divide the dough into two portions.
- Roll out the first portion on a well-floured surface to 2-3 mm thick. Cut with the pizza cutter into strips and place on a baking tray. Let rest about 30 minutes before baking.
- In the meanwhile cut the second half into 4 log portion for the bread rolls. Dust with flour, twist and place on a baking tray to rise.
- Preheat the oven to 180°C/350°F.
- Bake the grissini until they change the color, remove from the oven and place on a grid to cool down and finish to dry.
- Preheat the oven to 230°C/450°F when you see that the bread rolls are rising.
- Bake the rolls until the borders turn brown.