Grissini from Baking with Passion (Baker & Spice): Exceptional Recipes for Real Breads, Cakes and Pastries by Dan Lepard and Richard Whittington

  • semolina
  • polenta
  • honey
  • oranges
  • thyme
  • bottled water
  • Italian 00 flour
  • wholemeal flour
  • Maldon salt
  • strong white flour
  • EYB Comments

    Uses book's "Biga acida" recipe, which must be made at least two days ahead. Can substitute the book's "Focaccia dough" for the book's "Pagnotta dough" specified in this recipe, and rosemary or oregano for thyme.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Uses book's "Biga acida" recipe, which must be made at least two days ahead. Can substitute the book's "Focaccia dough" for the book's "Pagnotta dough" specified in this recipe, and rosemary or oregano for thyme.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.