Another great recipe from Wild Yeast. This time I decided to try Grissini (or bread sticks). As you will see if you follow the link to the recipe, you separate the dough into three batches. It took this amount before I finally got crisp bread sticks. I added pesto to some, tapenade to others and just rock salt to the last batch. The pesto ones had the nicest flavour (homemade pesto, I always find bought ones too oily).

The salted ones looked the most impressive as I had gotten the rolling method a little better by then.