I bake a lot, and found this recipe to be flavorless and a little too salty. I like the size of these rolls and the texture of these rolls, but they have absolutely no flavor. The starter sat for over 14 hours, but noticed that the finished dough did not seem to rise all that much during the "rise an hour/deflate/rise another hour" step. I know my yeast is good...I made another ciabatta recipe and Lion House rolls less than a month ago. The big differences between this recipe and the other ciabatta one I tried are the other recipe used real milk (slightly diluted) rather than water + instant milk, and the other recipe used nearly twice as much yeast (equated to 1 tsp per 1.2 cups flour versus 1 tsp per 2.25 cups flour). My rolls use powdered milk to flavor them, but that recipe uses nearly 3x the amount per cup of water that this recipe uses. I may try these again, and increase the yeast and also increase the amount of powdered milk (or substitute some regular milk). I just don't want to change the texture too much...all I want to do is to get some flavor in them. Maybe I should let them rise until doubled rather than an hour/deflate/an hour.

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