150 g of surplus mother yeast
150 g of water
200 g Wholemeal flour
2 tablespoons Olive oil
5 g Salt
Sesame seeds to taste
oil to taste
Preparation of breadsticks with excess yeast:
Dissolve the surplus of mother yeast (it must still be a good yeast and not know of acidity) in the water by starting the planetary mixer at speed 3 with hook. Combine the flour, lowering the speed to 2 and begin to mix for 5 minutes. Now combine the salt and knead. Finally, add the oil and continue kneading for a few minutes until the dough is smooth and firm.
Cover the dough with a cloth and let it rest for 6 hours at a temperature of 20 ° (oven off with light on).
As soon as the dough has risen, Detach small pieces and form sausages.
Try to roll the sausage by stretching it, with both hands, stretch the breadstick by turning it slightly in one direction and the other. Gradually place the breadsticks on the baking sheet covered with baking paper. Finish each sausage like this, cover with a cloth and leave to rest for 1 hour.
Take back the breadsticks and olive oil well and add the sesame on top.
Place in a preheated oven at 200 ° C for about 10 minutes.
Finally, take the breadsticks out of the oven and let them cool before serving.