I finally made these and they were amazing! I feel like I was transported back to freshman year of college in 1999. Amazing job Peter with the dough formulations and Nate with the examples of great cheesesticks.
I used an emergency recipe. The dough spent about 2 hours in the fridge and 2.5 hours at room temp.
KASL, 56.5% water, 1.5% salt, 7% soybean oil, 5% sugar, 0.7% idy, TF = 0.1282
I didn’t measure the ingredients, but below is an estimate of what I used. It was enough to coat the dough and have plenty for dipping later.
3/4 stick of salted butter
1.5 tablespoons light olive oil
Oven preheated to 500 with 2 stones. (I made a pizza too.)
Approx 2 minutes on a screen, then 5-6 minutes directly on stone on middle rack (my heating element is on the top of the oven).
Amazing stuff. Thanks again for everyone’s efforts that made this possible.