FEED THE SOURDOUGH DISCARD

• Mix the sourdough starter, water and flour in a glass jar or container.
• Mix it well, I prefer to use a fork.
• Cover and let it ferment in a warm place overnight.
• After 6-8 hours the starter should be creamy and with bubbles.
• To test if it is ready, drop a bit of the sourdough in a cup of water. It should float.

PREPARE THE DOUGH FOR GRISSINI

• Mix the flours, salt and cumin seeds in a bowl.
• Add oil and rub it into the flour.
• Add both the water and fed sourdough starter.
• Bring the dough together.
• Dust the worktop with some flour.
• Knead the dough for 5-10 minutes till you have a smooth dough.
• Grease a bowl with oil. Rub oil over the dough too.
• Place the dough in the bowl.
• Cover the bowl with a lid or cling film.
• Leave the bowl with the dough in a warm place to ferment for 3 hours.
• Deflate the risen dough gently.
• Dust the work top with some flour.
• Bring the dough together into a ball.
• Grease baking trays with some oil.

TWO WAYS TO PREPARE THE STICKS

USING A PIZZA CUTTER

• Roll out the dough into a rough rectangle about 10" X12"
• Using a pizza cutter, cut the rectangle into thin strips.
• Carefully place the strips on the baking tray, leaving a little gap between each.

HAND ROLLED

• Roll the risen dough into a long rope.
• Using a sharp knife cut into small slices, about the size of a walnut.
• Using very little flour, roll each piece into a long rope that fits in your baking tray.
• Though time consuming I found that this method is better.

SECOND FERMENTATION

• Place the trays in the oven (not switched on) and let the cut strips ferment for one hour.

BAKING

• Remove the trays from the oven.
• Preheat the oven to 180ºC.
• Bake the breadsticks for 10-12 minutes till they begin to turn light golden brown. Be careful not to burn them.
• Remove the breadsticks or grissini from the tray and let them cool on a wire rack.
• Store in an airtight container.