Prepared according to the recipe of Ulyana Shevchenko @cookingwith_giaconda
Ingredients: For dough:, Sourdough (starter), Wheat flour, Water, For dough:, Dough (whole), Wheat flour, Water, Salt, Olive oil (Extra Virgin), Sesame or other seeds, Herbs, spices
Cooking method:
In the evening we make a brew. We mix the sourdough (I have rye) and water, add flour, mix, close the lid, leave until the morning. You can not make a dough, but just use the leftovers from the refrigerator, but it will be tastier on a refreshed dough.
In the morning, add water to the dough, mix, add salt and olive oil. Add seeds, mix. Gradually add flour, knead a soft elastic dough that will not stick to your hands. Flour may need a little more or a little less. You can also adjust the softness of the dough with water, periodically wetting your hands and continuing to knead.
Divide the dough into small pieces (16-18 grams). Roll out each piece into a pencil shape. Place the sticks on a floured baking sheet. We leave for 1 hour. We do not cover with anything, but we make sure that there are no drafts.
We heat the oven to 180 degrees. We send the sticks to the preheated oven. Bake for 25-30 minutes. If there is convection, then we use the mode with convection. After 15 minutes, lower the temperature slightly. During baking, open the oven a few times to release steam. We follow the color, do not overbake. The sticks should turn out golden, baked and dried. Store in a tightly closed container. Bon appetit and success in cooking!!!