I maintain a half recipe starter, 1/4 cup flour and 1/2 cup flour and water. I don’t throw anything away, I bake with the discard or feed it a little to use in a few days. Use all purpose, unbleached, unbromated, not enriched or bread flour for feeding I let it set on the counter until if triples in the jar, usually in 6 hours, then back in the refrigerator. To feed it, sometimes as long as a month intervals, I use 1/2 cup starter, 1 cup flour and enough water so that it will sheet from the mixing spoon and pour into a jar. I got that information from a Canadian university. It was introduced in California at that time by the French. They carried a little pot of starter inside their shirt or chunked a lump in on top of their flour. Sourdough starter was carried by prospectors in the west, starting about 1849. I don’t measure, weigh or figure hydrolization or use a proofing basket. It’s unfortunate that you got in the clutches of “artizan” bakers and hobbyists. I am sorry that your introduction to sourdough has been with all the “exacting steps.” If I want the 2 hour rolls, I will add some yeast.
I make these all the time with sourdough. To re-crisp the next day, preheat the oven to 325° F and place the rolls directly on the oven rack for 10-12 minutes. Bake for 25-30 minutes until golden brown.Oven must be 450° so use an oven thermometer if possible. As soon as rolls are covered, start preheating oven to 450° F.They will puff up but will not double in size. Let stand at room temperature for 35 minutes. Place on parchment paper-lined baking sheet (not wax paper) & cover with a dish towel.With floured hands, shape each into a ball by folding and tucking, like making a drawstring bag. Using a scraper cut dough into 8 pieces.Using a scraper fold over about 12 times, adding enough flour so it doesn’t stick (about 2 Tbsp). After 3 hours (mixture will be puffy and bubbly on top) place dough on a well-floured surface.Cover with plastic wrap & let stand on counter top for 3 hours.In a large bowl combine dry ingredients.1 1/4 cups hot tap water (up to 130° F).1/4 teaspoon (1 g) instant or dry active yeast.2 1/2 cups (300-325 g /10 3/4 ounces) bread flour or all-purpose flour (AERATE FLOUR BEFORE MEASURING - See How).
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