Venere Rice Breadsticks – with sourdough excess

One of the most beautiful things to do with children is to get your hands into the dough. Studying recipes together, preparing the ingredients, discussing the execution. Whether young or old.
Now that isolation keeps me away from my children, I miss this “kneading with them”. We exchange advice, photos, and dishes from afar but it’s not the same.
Virginia prepares colorful, healthy, beautiful, fragrant, and often ethnic dishes.
Tommaso, living abroad, has become an expert in traditional Italian cuisine: leavened products, pizza, and bread (without a mixer) are his specialties.
I remember when we used to make crackers and breadsticks together, today I nostalgically prepared venere rice breadsticks with sourdough excess.

For these breadsticks, I chose an ancient wheat flour Senator Cappelli from Molino Rachello cultivated in Rachello oases 100% Italian flours and 100% traced.
About Senator Cappelli this wonderful durum wheat, I have often talked , the whole story , a very interesting story of how its cultivation began.
So I chose a wonderful flour for these breadsticks.
If you want to make breadsticks with dry yeast, you can mix a teaspoon of dry yeast into the dough.

Here are more breadstick recipes