Crispy olive oil breadsticks

Combine the semolina, flour, active dry yeast and salt in one bowl and whisk; no sifting.

Weigh the olive oil into the measured water, scrape in the starter and whisk to break it up.

Make a well in the dry ingredients, add the wet and bring together until the flour is mostly hydrated.

Turn out onto the work surface, work in the loose bits and knead with a pushing motion until smooth; it loosens as it hydrates.

Divide into thirds with a bench scraper; shape each into a ball by stretching the gluten around it and tucking the ends under.

Flatten a piece; dot with tomato paste and sprinkle with smoked paprika, roll it up, fold in half and knead until the colour is even. Do the same with the turmeric spice mix; leave one plain.

Put the pieces back in the bowl, cover and rise in a warm spot until about doubled; an oven turned to its lowest setting and then off works, or a proof setting of about 80F.

Pull the pieces apart and deflate them.

Flatten each to about six inches wide and lengthen, then cut into strips.

Drizzle olive oil over parchment-lined baking sheets and brush it over.

Roll each strip out very long and thin with fingers spread, from the middle outward; roll thinner than seems right as they puff in the oven.

Brush with oil and roll in seeds, or sprinkle with flaky salt; no second rise.

Bake at 425 about 15 minutes, until golden brown (these went 17).

Cool completely on cooling racks so they crisp; serve standing in a tall glass or jar with spicy hummus.