Olive-oil rolls with sourdough starter

Dissolve the sourdough starter in 400 g of water and add a teaspoon of honey.

Combine the semolina and wholemeal flour, kneading well.

Add the salt only toward the end of kneading.

Let the dough rest for 1 hour.

Perform lamination by adding the chopped walnuts and sunflower seeds, then fold the dough like a letter.

Do 3 sets of folds every 30 minutes and let rise until doubled in size.

Shape the rolls on a well-floured work surface.

Brush with oil before rolling them up.

Bake in a preheated oven at 200°C for about 30 minutes.