The Starter Jar's Best Sourdough Grissini: Achieve Perfect Crunch and Flavor

Step 1

In a large bowl, combine the active sourdough starter, warm water, and 2 tablespoons of olive oil. Mix well until thoroughly combined and the starter is mostly dissolved.

Step 2

Add the all-purpose flour and fine sea salt to the wet ingredients. Mix with a spoon or your hands until a shaggy dough forms and no dry flour remains.

Step 3

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. The dough should be soft but not sticky.

Step 4

Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it bulk ferment at room temperature for 3-4 hours, or until it has noticeably increased in volume.

Step 5

Gently punch down the dough and turn it out onto a lightly floured surface. Roll the dough into a rectangle, about 1/4-inch thick.

Step 6

Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.

Step 7

Using a sharp knife or pizza cutter, cut the dough into thin strips, about 1/4-inch to 1/2-inch wide and 8-10 inches long.

Step 8

Carefully pick up each strip and gently roll or stretch it to your desired length and thinness. For garlic-herb grissini, brush with olive oil and sprinkle with minced garlic and Italian herbs. For sesame grissini, brush with olive oil and sprinkle with sesame seeds.

Step 9

Arrange the grissini on the prepared baking sheets, leaving a small space between each. Brush lightly with olive oil and sprinkle with flaky sea salt if desired.

Step 10

Bake for 25-35 minutes, rotating the sheets halfway through, until the grissini are golden brown, crisp, and completely dry.

Step 11

Let the grissini cool completely on a wire rack before serving. They will become even crispier as they cool.