I have made this twice with Sourdough starter. I use a 50/50 water and flour by weight sourdough starter that is several years old and gets fed weekly. I start with 12.5 oz of fed starter by weight, plus 1.75 oz of water (to get the total 14.25 oz). The first time I fed the starter and let the mixture w/ extra water sit for 20 hrs. The second time, I fed the starter and went right to the remaining portion of the recipe. I found the second time the rolls rose more but were bland. I guess the overnight fermentation helps develop more of the sour flavor.

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