Bread Baking: Crunchy Garlic and Herb Breadsticks
Like pretzels but not as salty, bread sticks are one of my favorite snacks. Even better, you can add all sorts of flavors to them. This time I wanted garlic bread sticks.
I'm not a huge fan of garlic powder. Most of them lose flavor before the jar is even half gone. At that point, you might as well use sawdust.
The solution? Buy dried garlic cloves or chunks and grind them yourself. You don't have to grind them each time you need them; it's fine to grind them in small quantities. The same works for ginger. The larger pieces stay potent much longer than the ground spices.
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About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie or @cookistry.