Buttermilk French Bread

What is the best thing you can do to improve your bread making? PRACTICE and patience!

Bread making is one of the most difficult and easy things I have ever done. Getting a good starter going in my fridge is what put me over the edge to understanding how to make bread. One of the tricks to your fridge starter is not to mistake that it is dead. Sometimes it just takes some attention to get it going again. I had one that I thought had dried out and died yesterday. I took it out, added a cup of water and a cup of flour and let it sit overnight on the radiator. This morning it was soupy, but a little bubbly, it didn't rise any. I added more flour until it made a manageable paste and moved it from the radiator to slow it down. I let it sit all afternoon and checked on it when I went to get a glass of water occationally. By lunch time it was a beautiful bubbly starter again. Time for some experimenting. Patience and Practice!

Buttermilk Sourdough Rolls

2 C starter
1 1/2 C buttermilk
1 t fenugreek, ground
1 t salt
4 C flour

1 egg yolk for glaze

mix moist ingredients and dry ingredients seperately. Slowly mix moist ingredients into dry ingredients. Add more flour if desired to make a sticky dough. Kneed 10 minutes. Let rise until doubled. Fold down, shape into rolls and let rise a second time. Preheat oven to 450 degrees. Brush with egg yolk. Bake for 25 to 30 minutes or until golden brown.