Basic Sourdough Bread: Baking Through the Bread Baker's Apprentice

The saga continues! I am sorry to say that Google Books no longer has an extended preview of the book (makes sense, really) so I can't link to it anymore. But, as I have said before, the book is well worth the money. I have blogged about this bread before, so this time I made sourdough rolls. They are the perfect accompaniment to stews and soups, and I used them as the bread for the stuffing for my Maple Apple Cider Tofu (perfect for the holiday season!) It makes a great stuffing--complex flavour and chewy texture.

GENERAL NOTES
- see what I posted here about the starter
- as with all sourdough, patience is a virtue since the dough rises slower than with commercial yeast
- I made 2.5 oz rolls and baked them at 400 degrees for 15 mins on a hot baking stone

VEGAN NOTES
- none