In your mixer or bowl, place the flour, starter , sugar , seeds and water and mix well with a spoon or spatula or use the dough hook, mix in total for 2 minutes.
Add the salt and mix for another 2 minutes in the mixer with the dough hook, or knead with the spatula in the bowl. Note this dough is quite wet at this stage and sticky, so using a mixer or using a spatula is recommended.
Cover and leave to rest on the kitchen counter for 3 hours.
Flour the top of the dough and turn out gently onto a work surface that has been dusted with flour.Shape into dough balls of approx 80g each (or simply devide the dough into 12 roughly equal pieces. (see my blog for the video for how to shape bread rolls easily)Place the dough rolls on a baking tray lined with baking paper and cover with a damp teatowl and leave to rest for 3 more hours.
preheat your oven to 200 degrees.
Optional - Brush the bread rolls with a little milk. this gives the crust a wonderful golden colour and adds to the nice sourdough crust.
Bake for 17 minutes until golden brown, remove from the oven and leave to cool on a cooling rack.