Hi, I'm new here.

 I am a chef, working in NC.  At my job, part of our daily responsibilities is roll production for 120 people. 

So far, we've been doing basic white & wheat.  I would like to get some sourdough into the mix and I'm having great difficulty obtaining a recipe for about 120 - 1.5 oz rolls.

I realize that I may need some trial & error on my part to perfect my method of prep but I would like to take advantage of others' expertise in this area before I dive in and waste precious time & money.

I am interested in making sourdough once, possibly twice a week.

 I have the space to keep a batch of dough over night.

 I also would like to speak w/ someone about starter options.  My goal is to feed as little as possible.

Thanx

scottsimka@yahoo.com [1]