I just taste tested my first ever sourdough roll and it was so good! I wanted to post to share my experience. I did not have semolina flour so I used khorasan wheat which I ground myself and all purpose flour with some vital wheat gluten instead of the bread flour. I used the honey and went a little light on the oil, and did the starter and proofing in stages, slowing it down in the refrigerator over a couple of days. I also didn’t have a large enough baker, so I baked them on an open pan without any steam at 375 convection (400 regular) for 25 minutes. I intended these for hamburger buns and didn’t want a hard roll anyway. So, if you wanted to make these but didn’t have a chunk of time, or exactly the right ingredients, or baking vessel, give it a shot anyway! It’s a great recipe and very forgiving! Thanks, Melissa!
Beautiful! I’m so glad you enjoyed the rolls. Nice work making the ingredients and process your own too.