The previous times I made cheese sticks, I used the recipe from Dan Lepard's The Handmade Loaf....not a sourdough recipe. This time, the adventurous spirit of Johnny and LD in converting conventional breads to fully sourdough rubbed off on me; I decided to play matchmaker, marrying Susan's recipe from the Wild Yeast blog and Dan's recipe, making the bread sticks cheesy and fully sourdough, with some tweaks. Hey, it worked!
|organic pastry (soft) flour||340 grams||12 oz||100.00%|
|water (+ or -)||180 grams||6.35 oz||52.94%|
|salt||9 grams||0.32 oz||2.65%|
|butter||25 grams||0.88 oz||7.35%|
|cream cheese||125 grams||4.41 oz||36.76%|
|active 100% hydration starter (made from high protein flour)||200 grams||7.06 oz||58.82%|
Total Flour Weight: 340 grams
Percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the starter is not counted. This recipe was originally in grams and has been converted to other measures.
(Yield: 40 sticks)
I rubbed the butter and cream cheese into the flour (with salt thrown in), then scrunched in the rest of the ingredients. Thereafter, 2 short kneads, 2 fold n turns. Divide into 3. Pat into rectangle (didn't measure) and cut into strips. Rest strips on parchment paper. After 10 mins, stretch to length of cookie tray, which explains its rustic looks. For more precise and better instructions, do follow the Wild Yeast link above.
I actually mixed fried bacon bits into a third of the dough, and, after brushing with egg, I sprinkled sesame seeds; sticks are in the background jar. The rest I left it plain and cheesy, sprinkled with crystal sugar...you do know we have sweet tooth.
Now, where is LD's lemon zest and rosemary bread?