fermented breadsticks

Why you will love this recipe: Because these aren’t your thin, flabby, store-bought sticks. These are crisp-edged, chewy-centered, sourdough-leveraged bangers—exactly what you want beside a bowl of soup or for dunking in marinara (or for sneaking direct from the tray at midnight). They’re proofed long for tang, shaped tight for tension, and baked until they…