Comments on: Sourdough Friselle (Italian Rusk) https://www.theperfectloaf.com/sourdough-friselle-italian-rusk/ Learn to Bake Sourdough Bread Fri, 15 Mar 2024 11:24:58 +0000 hourly 1 By: Maurizio Leo https://www.theperfectloaf.com/sourdough-friselle-italian-rusk/#comment-35048 Fri, 15 Mar 2024 11:24:58 +0000 https://www.theperfectloaf.com/?p=22191#comment-35048 In reply to Donna LaFrance.

Happy to help, Donna!

]]> By: Donna LaFrance https://www.theperfectloaf.com/sourdough-friselle-italian-rusk/#comment-34512 Mon, 12 Feb 2024 16:05:19 +0000 https://www.theperfectloaf.com/?p=22191#comment-34512 ]]> In reply to Donna LaFrance.

We chatted on IG thanks for the help πŸ˜‰

]]> By: Donna LaFrance https://www.theperfectloaf.com/sourdough-friselle-italian-rusk/#comment-34510 Mon, 12 Feb 2024 12:29:13 +0000 https://www.theperfectloaf.com/?p=22191#comment-34510 Am I expected to see a rise to double after bulk?

]]> By: MD https://www.theperfectloaf.com/sourdough-friselle-italian-rusk/#comment-34477 Fri, 09 Feb 2024 11:10:40 +0000 https://www.theperfectloaf.com/?p=22191#comment-34477 In reply to Maurizio Leo.

Easy and fun to make-and really, really good! Topped with a bit of pesto, chopped peppers and tomatoes and some fresh mozzarella; outstanding!

]]> By: Maurizio Leo https://www.theperfectloaf.com/sourdough-friselle-italian-rusk/#comment-34442 Mon, 05 Feb 2024 16:36:16 +0000 https://www.theperfectloaf.com/?p=22191#comment-34442 In reply to Ale.

I haven’t heard of this, I’m going to look into making them!!

]]> By: Smalls Simonetti https://www.theperfectloaf.com/sourdough-friselle-italian-rusk/#comment-34428 Sun, 04 Feb 2024 11:51:41 +0000 https://www.theperfectloaf.com/?p=22191#comment-34428 In reply to Maurizio Leo.

Making the Friselle right now and can’t wait to see your Taralli recipe!

]]> By: Sascha https://www.theperfectloaf.com/sourdough-friselle-italian-rusk/#comment-34420 Sat, 03 Feb 2024 19:28:52 +0000 https://www.theperfectloaf.com/?p=22191#comment-34420 Very nice and straight forward.
It reminds me a lot of the greek “Paximatdi”/”kritiko” which is used for the very nice bread salad /Meze) called “Dakos/Ntakos”.
In greece (especially Crete) it’s often made with barley.

See for the bread:
https://en.wikipedia.org/wiki/Paximathia
https://www.196flavors.com/greece-paximadi/
https://www.dianekochilas.com/paximadia-bread-rusks/

and for the final dish:
https://akispetretzikis.com/en/recipe/649/krhtikos-ntakos
or
https://katerinaskouzina.com/vegetarian/dakos-2.html

I’m definitely going to give your recipe a try!

]]> By: Ale https://www.theperfectloaf.com/sourdough-friselle-italian-rusk/#comment-34423 Sat, 03 Feb 2024 16:48:42 +0000 https://www.theperfectloaf.com/?p=22191#comment-34423 I’ve been looking for a reliable recipe forever! Thanks for this! Do you know the fresella (biscotto) cilentana? I’ve tried to replicate it for a while with no success.

]]> By: Maurizio Leo https://www.theperfectloaf.com/sourdough-friselle-italian-rusk/#comment-34422 Sat, 03 Feb 2024 15:28:44 +0000 https://www.theperfectloaf.com/?p=22191#comment-34422 In reply to Sascha.

Yes, it seems every culture has their spin! Hope you like the Italian version πŸ™‚

]]> By: Maurizio Leo https://www.theperfectloaf.com/sourdough-friselle-italian-rusk/#comment-34419 Sat, 03 Feb 2024 11:51:38 +0000 https://www.theperfectloaf.com/?p=22191#comment-34419 In reply to Betty Simonetti.

I LOVE taralli. It’s already on my immediate list of things to make πŸ™‚

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