Sourdough breadsticks

I have not had such breadsticks as these.

Made with Denver wild yeast culture, a sourdough, usually this bread will be heavier than regular bread with sourdough flavor concentrated in denser thicker crust unsuitable for things like sandwiches, pain perdu. But not this. This bread is light and airy inside and mostly dry and the crust is thin, exceedingly thin, and delicate. Crisped by finishing minutes on the oven stone. 

Fast too, for sourdough, four hours total. 

For even lighter, faster behaving dough, with even thinner lighter crust, leave out the salt and put it all on the surface of the dough right before baking at the end after spraying with concentrated baking soda solution.