MMMMM----- Recipe via Meal-Master (tm) v8.05
  Categories: Breads
       Yield: 2 Dozen
    1.00 c  Emeril’s sourdough starter
    3.00 c  Bottled water
    4.50 c  Flour
    2.50 c  Stone ground rye flour
    2.00 tb Coarse salt
    2.00 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. Formatted by