Crusty Sourdough Rolls
I had a request to make crusty sourdough rolls when my husband and I were visiting family in England for the holidays. I brought along my sourdough starter in checked luggage (TSA searched it), but the "baby" white and rye sourdough starters came through very well. In fact, they performed better than the "mother" sourdough starters back in the U.S. performed recently. I used the recipe below, but divided the loaf into rolls (and I didn't have my LaCloche, so.just used parchment paper and plenty of water in the bottom of the oven tray to create the steam to make the rolls crusty). English friends and family gave the rolls the thumbs up. I will definitely make them again now that I am back stateside.