Step 1

Use the leftover sourdough starter (called "discard") you would normally throw away before the next starter "feeding".

Step 2

Add flour, salt, extra virgin olive oil and sourdough starter to a bowl.

Step 3

Mix the ingredients with a spoon until they come together and work all into a smooth and pliable dough.

Step 4

Divide the dough into 30g (1 oz) pieces and roll them into balls. Then, shape each ball into a long, thin breadstick by rolling it and stretching it under your palms and over a flat surface.

Step 5

Now, you can optionally brush the breadsticks with water and sprinkle them with herbs or seeds to a flavourful coating.

Step 6

Next, transfer the breadsticks onto a tray lined with baking paper and dusted with a little flour or semolina. You can optionally cover them with cling film and let them prove for 1 hour at room temperature.

Step 7

Bake the grissini at 160°C (320°F) static for 50 minutes to 1 hour. Transfer them onto a rack to cool down and crisp up before serving.