【純淨素食】簡單有趣～好吃停不下～弃種麵包棍｜健康零食｜酥脆｜【Sourdough Nutty Breadsticks】Crispy & Healthy｜Easy to Make

【堅果種子麵包棍】Nut and Seed Breadsticks 食材 Ingredients: 剩的全麥酵種 Sourdough Starter: 200克 | 200g 全麥麵粉 Whole Wheat Flour: 300克 | 300g 鹽 Salt: 12克 | 12g 水 Water: 150克 (可调) | 150g (adjustable) 橄欖油 Olive Oil: 30-50克 (可调) | 30-50g (adjustable) 薑黃粉 Turmeric Powder: 2茶匙 | 2 tsp 黑胡椒碎 Crushed Black Pepper: 1-2茶匙 | 1-2 tsp 黑芝麻 Black Sesame Seeds: 5湯匙 | 5 tbsp 白芝麻 White Sesame Seeds: 5湯匙 | 5 tbsp 茴香籽 Fennel Seeds: 1-2湯匙 | 1-2 tbsp 孜然籽 Cumin Seeds: 1-2湯匙 | 1-2 tbsp 亞麻籽 Flax Seeds: 3湯匙 | 3 tbsp 奇亞籽 Chia Seeds: 1-2湯匙 | 1-2 tbsp 堅果碎 Mixed Nuts (sunflower seeds, pumpkin seeds, crushed peanuts): 30-50克 | 30-50g total 香草 Herbs (rosemary, thyme, oregano): 20克 | 20g total 製作過程 Instructions: 1. 酵種啟動 Activate the Sourdough Starter: • 將酵種、全麥麵粉、水按上述比例混合，攪拌均勻。 | Mix the sourdough starter, whole wheat flour, and water as listed. Stir until evenly mixed. 2. 添加食材 Mix Ingredients: • 將酵種、水按上述比例混合| Mix the sourdough starter and water as listed. • 加入全麥麵粉、所有堅果、種子、調味料和橄欖油至麵糰中，攪拌均勻。 | Add , whole wheat flour, all nuts, seeds, spices, and olive oil to the dough. Stir until evenly mixed. 3. 初次發酵 First Fermentation: • 室溫下發酵1-2小時。 | Allow to ferment at room temperature for 1-2 hours. 4. 冷藏 Overnight Refrigeration: • 將麵糰放入冰箱過夜。 | Refrigerate the dough overnight. 5. 成型和烘烤 Shaping and Baking: • 將麵糰擀成片狀，切成條，並烤至金黃酥脆。 | Roll out the dough, cut into strips, and bake until golden and crisp. 6. 儲存 Storage: • 室溫保存可達三天，冷凍可保存三個月。 | Store at room temperature for up to three days or freeze for up to three months.