Mixing the dough: In a small frying pan, sauté oil and garlic for 2 minutes or until tender. In a 2 quart bowl combine, sauted garlic and oil, sourdough starter, water, white whole wheat flour, and salt together. Allow the dough to rest for 30 minutes, then do a set of stretch and folds. Cover the dough/bowl with a lid. Allow the dough to continue to ferment at room temp for 4 hours. While it is fermenting, do 2 more stretch and folds. Place the dough into the fridge being sure to keep the lid on the bowl. Allow the dough to ferment in the fridge for 10 or 12 hours.

Shaping the grissini: Remove the dough from the fridge. press the dough into a 6 inch by 10 inch rectangle. With a bench knifed cut the dough into 20 strips. Cut each strip in half. Roll each piece 10-12 inches and until it is 1/4 inch thick. The lengths can vary. Lay each piece on a parchment paper covered cookie sheet. I use two cookie sheets. Allow the grissini to proof for 45 minutes.

Baking: Preheat the oven to 425 degrees F. While the oven is preheated, beat the egg white until frothy. Brush the grissini with the beaten egg white. Sprinkle with seeds and salt of your choice. Place one tray of grissini into the oven. Bake for 12 minutes. Remove the pan. Place the grissini on a baking rack to cool. Repeat the baking instructions with the second sheet of grissini. 40 grissini.