Feed sourdough starter at night so it's ready to go the next day.

Add all the dough ingredients into a stand mixer fitted with dough hook on level 1 to start, then level 2 and mix for 10 minutes or so until you have a smooth elastic dough.

Cover the mixing bowl and allow to rise at room temperature until dough has doubled in size. This can take 6-10 hours, depending on the warmth of your kitchen.

Place dough on lightly floured cutting board. Cut into 16 evenly-sized pieces.

Line two baking sheets with parchment paper.

Place shaped breadsticks on sheets with room to grow.

Spray with olive oil and cover with plastic; or you can use a damp tea towel.

Let rise for a few hours until doubled in size.

When getting ready to bake, preheat oven to 400°Fahrenheit. Bake for 20 minutes or until slightly golden.

While baking make the garlic butter spread.

In a small pot add the butter, salt, garlic powder, and Italian herbs until melted.

With a pastry brush, dip into the butter and spread over each of the breadsticks.