"Jim Elbrecht" schrieb :
>I want to make some mini sub rolls today. I feel like a Kaiser roll
> type with a crusty exterior and a bit of a yeasty flavor.
>
> But I don't use sourdough and most of what I see online uses either
> sourdough or a poolish of some sort.
>
> Does someone have a recipe up their sleeve that might be fit the bill?
>

There's no sourdough in a Kaisersemmel.
Making the real thing is a lot of work (the dough has to be worked 5 times
before it's ready).
That's the bad news. The good news : You need diamalt for the dough ;-)

Cheers,

Michael Kuettner