Many sourdough recipes tell you to discard half your sourdough starter every time you feed it, but you can use the leftover starter for different recipes. In this case, you can make tarallini, the traditional savoury snack from Puglia in the South of Italy.
1 tablespoon sourdough starter (see how to make the starter)
250 gr strong bread flour
100 gr white wine
60 gr extra virgin olive oil
1 teaspoon of salt
In a bowl mix together the flour, salt, wine, oil and sourdough starter, and mix well until you get a smooth dough. Rest for at least an hour, covered.
Divide the dough into small balls and roll each into a cylinder. Wrap each cylinder around your finger to make a hoop shape. Set aside on a baking tray lined with greaseproof paper.
Bring some water to the boil in a large pan and dip the raw tarallini in. Cook for about 4 minutes until they float to the surface. Drain and place on the baking tray lined with greaseproof paper. Cool for a few minutes.
Heat the oven to 190 degrees Celsius and bake the tarallini for 30-40 until golden. Serve as a snack with wine.