Sunday, April 8, 2012

Beer Grissini with Sour cream onion dips

I was invited to my friend's birthday party. He is a home beer brewer. I expected lots of beer geek of his friends would come to his party. I made Grissini from beer yeast sourdough and sour cream onion dips.

Grissini tastes happy beer. I added extra beer yeast to make it strong taste. When I made sourdough starter, it smells beer... if I couldn't drink alcohol, I would be drunken with that smell.

I made them 40cm sticks!! They are loooong!! It was funny snack for the party. Everyone was surprised at looks and taste.
They taste, of course, BEER. Beer geeks were happy with beer yeast bread.

Sour cream onion dips, I stir - fried 2 onions gradually to make caramelized. Lots of onion, that is a real sour cream onion!!

I was happy with this bread. It was the perfect situation for my bread.

I had Grissini recipe here, but today, I add sour cream onion dips recipe here.

Sourdough starter
50g White flour
50cc Water
1 tea spoon of beer yeast
(or pinch of dried yeast)

Final dough
90g White flour
60g Wholemeal flour
4g Salt
6g Sugar
80cc Water

Sour cream onion dips
250g Sour cream
2 Onions (sliced finely)
1 table spoon of cooking oil
Crushed Garlic

1. Day 1
In a container, combine rye flour and water, beer yeast. Set it 6 - 10hours to ripen at the room temperature. When it start bubbling, place it into the fridge to rest.

2.  Final dough
In the mixer or bread machine, combine the final dough ingredients and sour dough starter. Mix it 15minutes till it becomes smooth and elastic.

3. Put it into the container, then proof it at warm place (30℃) till it becomes bigger size (about 6 hours).

4. Make sour cream dips.
In a sauce pan, Stir fry onion with cooking oil and low heat. Stir it frequently, cook for 30 minutes. Make it brown gradually.
Put onion onto a plate, cool it down.
Mix cooled onion and sour cream, then flavor with slat and pepper.

5. Pour the dough onto floured counter, then deflate it, knead briefly. Make it into a rough ball.
 Set the dough with cover for 15 minutes.
6. On a floured counter, spread the dough into rectangles 30 x 40cm with a rolling pin.
7.  With a pizza cutter or chef’s knife, cut it off.
8. Pick up each strip of dough at the ends and gently stretch it to the length of the baking sheet. All  grissini should just fit on a baking tray.
9. Line a baking sheet onto baking tray.
10.  Place it into warm place with spray water, rise them for 30 minutes.

11. Meanwhile preheat a oven at 190℃.
12. Spray water, and sprinkle sesame seeds.
Bake them at 180℃ for 20minutes or until well brown and crisp.

13. Cool them down onto a wire rack.

Dip and bite!!

It is posted at Yeastspotting.


  1. It was really tasty! The bread tasted little bit bitter. Definitely the snack for the beer geeks.