#all my homies hate the imperial system

[butteredpenny]

Sourdough Garlic Parmesan Twists

I don't want to yap, but I'm putting the full recipe under the cut since it might be annoying for screen readers. Long story short, mama bragged to her friends that I could make really good parmesan twists, meanwhile I have never made them before. Some trial and error later the friends really liked my twists, just wished I had used fresh garlic. Sadly this recipe still uses dry granulated garlic. Also, one member of the household couldn't eat them because they were too hard, so I adjusted the recipe and this is the soft version. They still couldn't eat them unfortunately; I'll have to make some sort of gravy to go with it. The twists are pretty tasty soaked in milk, so a basic white sauce should be fine.

This recipe makes about twenty four 100-gram twists. Recipe below:

The dough:

25.5 ounces (not fluid ounces, just ounces. or 722 grams) of milk. You will need a very big bowl. Humongous. The biggest one you have probably.

1 ounce (28 grams) of salt

1.55 ounces (44 grams) of brown sugar

5 ounces (144 grams) of sourdough starter, made from equal parts flour and water by weight

2 eggs

48.4 ounces (1372 grams) of flour, also using a large bowl.

4 ounces (112 grams) of butter, AKA a whole stick of it, chilled.

The butter spread:

8 ounces (224 grams) of butter, AKA two sticks, melted. Sheesh! Also I'm using salted butter because it's cheaper where I live.

4 grams of dried granulated garlic

2 grams of dried minced onion

2 grams of salt.

And of course the topping:

6 ounces of parmesan, although I'm thinking maybe more. In brick form so you can grate it. You could probably choose some other dry flavorful cheese if you'd like.

Instructions:

The day before, feed your sourdough starter in the morning or at noon. Before you go to bed, make the dough as described below.

In the largest bowl you possibly have, measure out the milk. Be sure to use little separate bowls to measure before you add the salt and sugar, in case your scale acts funny. Add the sourdough starter. I didn't use a separate bowl to measure the starter because I hate doing dishes and a little too much isn't going to hurt anything. Stir until the salt, sugar, and sourdough starter are at least partly dissolved. Now add the eggs and flour. This is a lot of dough, so take your time stirring and kneading. You may need to let it rest for half an hour before continuing to knead. The dough should just be nicely incorporated. Cover the bowl and perform your nightly rituals.

In the morning, or whenever you wake up, put the dough in the fridge and eat breakfast (very important). Clean your workspace, lightly flour it (I use parchment paper instead), and pull out your dough.

Flatten the dough into a large rectangle-ish shape. This may take several rests since the dough likes to keep its shape and resist stretching.

Once the dough is flattened out, shred the butter over it with the large end of a cheese grater. Try putting the butter in the freezer between applications to keep it solid. Slap the butter pieces a few times to stick them to the dough, then fold the dough into thirds. Let it rest and then flatten it out again. I believe this process is called 'lamination'. Keep shredding, slapping, folding, resting, and repeating until you run out of that one stick of butter.

Now preheat the oven to 350 degrees Fahrenheit, or 177 degrees Celsius. I find my fam's oven runs a tad cold, so I set it a little higher so the thermometer we placed inside reads the correct temperature.

Oil a glass baking dish or be prepared to use the parchment paper to line it.

In a cup or bowl, melt the butter and combine it with the dried onion, garlic, and salt.

Cut the dough into equal parts. I like to measure out 100-gram pieces. Roll them out into ropes. I don't have an exact science here, but about twice the length you want the final twists to be. Twist the ropes together like this:

Fold each rope in half with the ends facing towards you. Gently twist both ends clockwise, just until the dough wants to kink up. Do not let it do so (yet). Pick the center point and keep an eye on it while you cross the ends, right over left. You should have the loop at or near the center point. Keep gently turning the ends clockwise and crossing the new rightmost end over the left, until you run out of rope. Pinch the ends together. You can choose to leave the ends alone or try to tuck them under.

I bake about a quarter of the dough at a time, or six 100-gram twists. If you would like to do the same, grate about 1.5 ounces of parmesan for each tray, using the fine end of a cheese grater.

Warm the butter mixture again, if necessary, and smear a small amount onto the twists to coat them and sprinkle on the parmesan. You may have to directly apply the cheese to the twists to get it to stick. Dribble some more butter mixture over the cheese. I like to just make a thin line of drips.

Bake each set of six 100-gram twists in the glass baking dish until lightly browned or to your desired level of doneness. I prefer 30 minutes for the first set, and 25 minutes for the next ones. You might be able to go as low as 20 minutes if your glass pan is already warm, but they may be slightly under-cooked, I'm not sure.

If you would like to make a gravy, it could probably be done during the latter two sets' baking times. I haven't tried yet. The last time I made these I was quick to hide them in the freezer, since the time before that, they barely lasted two days.

[httpsgfg]

17 questions, 17 people that's too many

nickname: mili, mils, mimi but no one really calls me that besides family

zodiac: virgo sun, aries moon, libra rising [they don’t call them the big three for people to only look at the sun sign sigh]

height: 5′8" i think?

hogwarts house: ravenclaw

last thing i googled: height converter lmao fuck the imperial unit system all my homies hate the imperial unit system

song stuck in my head: no surprises. ye it’s been one of those days

number of followers: 128 and that’s 120 too many tbh

amount of sleep: like last night? 0 tho i managed to take a 3 hour nap before work this morning lol but in general ehh maybe 6 hours if i’m lucky 

lucky number: 3

dream job: we dreaming about work? in this economy? proofreader/editor in publishing or just a bookshop/coffee shop owner like in the AUs you know?? that seems so dreamy. instead i teach/tutor which is Fine don’t get me wrong 

wearing: a dark grey thrifted mtv graphic tee and lavender pj bottoms//god i love working from home and living in my pjs

favorite song: ever??/ i don’t think i could ever pick. at the moment, you guessed it, impossible by nbt

favorite instrument: i have the softest spot for the piano BUT the bass and electric guitar can like,, get it

aesthetic: i wish i knew......i’m gonna steal nat’s rainy days<3 i’m an autumn child literally born on the fall equinox 

favorite author: sylvia plath, anne sexton, virginia woolf, poe//you get it

favorite animal noise: cat purrs<3

random: i love reading tarot in my spare time i just wish i had the energy to pursue it, study it properly ://

tagged by @rebelwith0utacause @pxrxmoore @karajaynetoday @himbocalum tysm lovelies 💗💖💘

tagging: @compulsiveidiota @wheniminouterspace @jbhmalum @bourgeoix @kaleidoscopeminds @redrattlers @mikeycliffords +anyone else who hasn’t been tagged already and wants to do this~