1 c Emeril’s sourdough starter
3 c Bottled water
4 1/2 c Flour
2 1/2 c Stone ground rye flour
2 tb Coarse salt
2 c Dried currants
Corn meal
In a large mixing bowl stir together starter and water. Mix in half of the
white flour and half of the rye, one cup at a time, and salt. Stir in
currants, remaining rye flour and enough of the white flour to make a stiff
dough. When dough is too stiff to stir, turn out on to work surface. Knead
until it comes together in a mass, about 8 mins; dough will still be
slightly sticky. Transfer to a clean mixing bowl, cover and set aside until
double in size. Turn out dough on lightly-floured surface and punch down
with floured hands. Knead briefly and divide in two. Roll each half into a
log about 3 inches in diameter; cut each into 12 rolls. Using palm of hand
roll each piece of dough into a small, tight round roll. Place rolls, about
2 inches apart, on a cornmeal dusted baking sheet. Cover and set aside to
rise, until barely doubled. Preheat oven to 450~. Bake for 30 mins. For
crusty rolls, spray walls of oven with water with a plant mister.
Yields
2 Dozen