periencing a resurgence. It was a small movement, and it grew slowly. Then, a few years ago, its popularity exploded, when people all over the world started learning about naturally leavened bread. When people think of sourdough, they think of crusty loaves with pretty patterns scored on top. That is wonderful bread. It is usually made with only flour, water and salt. The long fermentation creates delicious flavor and the delicate dough that it is made from has amazing texture. It can be made at home, but for many, it seems too complicated. The dough can be very different to work with and is often finicky. If you are up for the challenge, there are many books that can teach you to make it. The one I usually recommend to beginners is called Artisan Sourdough Made Simple. As the popularity of naturally leavened breads grew, artisans all over the world opened bakeries and micro-bakeries offering delicious, healthy, naturally leavened breads for sale. Right here in Monsey, I am the owner of Homegrown Kosher Bakery, a sourdough micro-bakery. I bake fresh, crusty loaves for sale every week for Shabbos, and a selection of baguettes and multiple types of rolls on Tuesdays. All of my products are 100 percent naturally leavened and are true artisan breads. I take the time that the process requires to create a flavor and texture that is unmatched. I also sell a frozen sourdough pizza dough so home cooks can skip the starter and long rising process and make naturally
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ARTISAN ITALIAN ROLLS In this recipe, I have included three options. If you have the time and access to a sourdough starter, then definitely make it the first way. The flavor and nutrition are best that way. If youโd like some of the flavor and nutrition but donโt have the time, then the second option of using a sourdough starter and some commercial yeast is a good option for you. The third option uses commercial yeast alone. It uses a โsponge,โ which is a way of approximating the flavor of a sourdough bread (though without the health benefits), and still makes a delicious bread. If you would like to make your rolls naturally leavened, there are two ways to get some sourdough starter. The first is to start it yourself. To produce a strong starter, the process can take up to three or four weeks. You can find instructions in the book I recommended above. The best way, though, is to get a starter from a friend. All you need is a tiny amount, as it will grow quickly in a few feedings. I strongly recommend you buy a book to learn how to care for a sourdough starter properly. Note: This recipe uses weight in grams to measure the ingredients. It is a much more accurate way of baking, and I find it easier as all I need is a scale and donโt need to search for all the different sizes of measuring cups and spoons. I have included volume measurements for the salt, oil and sugar just in case your scale isnโt accurate enough to weigh in very small amounts.