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  • Preeti Shridhar

Sourdough Garlic Bread

What I like about Sourdough breads is that most of the recipes involve no kneading. A few stretch and folds and you are good to go. All you need is time management. After trying my hands at Sourdough Focaccia and Sourdough Pizza, I thought of trying out Sourdough Garlic Bread Sticks just like Domino's.

These turned out to be far more spongy that yeasted ones. I stuffed them with Bell Pepper, Corn ,Onion and some Cheddar Cheese. You can choose a filling of your choice or just make them plain.

I have used Oregano and Basil as I had run out of Domino style pizza seasoning. Feel free to use that instead...only reduce the salt as this seasoning has salt.


Starter 45 gms

Whole wheat Flour 100 gms

All Purpose Flour 100 gms

Milk Powder 25 gms

Water 170 gms

Salt 1 tsp

Oil 1 tbsp


Bell Pepper 1/3 cup finely chopped

Onion 1/3 cup finely chopped

Corn kernels 1/3 cup

Pickled Jalepeno 1/2 finely chopped

Oregano 1/2 tsp

Basil 1/2 tsp

Chilli flakes 1/4 tsp

Salt 1/4 tsp

Cheddar Cheese 30 gms grated

Garlic 3 fat cloves crushed


Butter 2 tbsp

Garlic 1 tsp crushed

Oregano 1/2 tsp


  1. Mix your active starter and water in a large bowl. It would dissolve partially.

  2. Whisk both the flours and milk powder. Now add these to the water starter mixture. Mix by hand or a wooden spoon so that no dry flour remains.

  3. The dough should be sticky at this point of time, if not add 5-10 gms of water slowly and mix well.

  4. Cover and leave it for one hour.

  5. Sprinkle salt and oil and pinch the dough to distribute salt evenly across the dough.

  6. Perform one set of stretch and fold. Dip your fingers in water or oil while doing stretch and fold.

  7. Cover and let it rest.

  8. Perform 2 more sets of stretch and fold at 30 minutes interval.

  9. Now grease a bowl or container.

  10. I prefer a flat bottom and straight sides pan or container.

  11. Transfer the dough in the container, turn it over so that it's covered with oil.

  12. Cover the container with a lid or plastic wrap.

  13. Mark the container with a marker.

  14. This will help you know when the dough has doubled.

  15. Mine took 2 1/2 hours. It depends on the kitchen temperature and how active your starter was.

  16. Turn the dough on a lightly floured counter top.

  17. Divide it into 3 equal portions.

  18. Roll each into a ball.

  19. Cover with a kitchen towel and let these rest for 15-20 minutes.

  20. Meanwhile mix all the ingredients except cheese mentioned under stuffing. Taste and adjust seasoning.

  21. Roll a ball into 6 " circle.

  22. Spread 1/3 of stuffing on half of the circle.

  23. Top it with cheese.

  24. Fold it over to get a semi circle.

  25. Pinch the edges to seal.

  26. Melt butter, , add in crushed garlic and oregano.

  27. Brush with melted butter mixture

  28. Transfer carefully to a baking sheet lined with parchment paper.

  29. Repeat the process with remaining two balls of dough.

  30. Cover with plastic wrap and let them rest till they look slightly puffy...anywhere between 30-45 minutes.

  31. Preheat your oven at 220 degrees Celsius.

  32. Using a dough scraper cut them partially into six portions .

  33. Bake for 20-25 minutes , they will turn golden brown.

  34. The internal temperature should read 200 degrees Fahrenheit.

  35. Remove them on a wired rack. Brush with remaining butter mixture.

  36. Serve these warm.


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