Sourdough Rolls

 

INGREDIENTS

1/2 c. active starter

2 T. butter

1 c. warm milk (microwave 45sec)

3 T. sugar

1 t. salt

3c. +2T. flour

DIRECTIONS:

1. Mix, then rise 3-4 hours in covered bowl (in winter, rise in oven with light on)

2. Shape into 12 rolls and place on greased 9x13 glass pan (or double recipe and place on jelly roll pan)

3. Rise 2-3 more hours

4. Bake at 375* for 25-30 min (400* if tin- 25 min)

(from little spoon farm)

DutchOven Sourdough Circle Bread

 

INGREDIENTS:

1/4 c. active starter

1 1/2c. warm water

2 t. salt

4 c. flour

DIRECTIONS:

1. Stir/knead and let rise in a covered bowl 7-10 hrs (in winter, rise in oven with light on)

2. Shape and place on parchement paper and rise 1-2 hours

3. Put small dutch oven pan in oven while oven preheats to 450*

4. Lift parchment transfer to heated dutch oven pan and slice/score the dough

5. Bake with lid on for 20 min.

6. Take lid off and bake 25-30 more min.

7. Transfer to wire rack and cool 30 min before slicing

(adapted from LittleSpoonFarm)