Sourdough success! (Finally)

The garden is winding down; the weather is cooling off. Today is Saturday so it’s a good day for baking. Sourdough takes all day! Remember my "Don't drink the hooch" Sourdough video from last year? Back then, I always had to add just a pinch of yeast to make my sourdough turn out. No more! I am so happy that I found the secret to consistent sourdough for rolls: lots of folding and resting and using a 100% hydration for the starter. You’ll see what I mean by the recipe. Anyway, I had never before been able to make light and fluffy sourdough without any yeast but now it turns out great every time! No more buying hamburger buns or hoagie rolls for me.
The process is simple, but you need lots of time for all the resting. I made two batches while I was at it and ended up with about a dozen of each kind of bun/roll.
Here is the recipe for 100% Sourdough Buns
The night before, mix in a glass or ceramic bowl (with lid or tight plastic wrap)
½ cup starter
½ cup water
1 cup white flour or bread flour
The next morning, add to the starter:
¼ cup water
1 cup whole wheat flour
and let set from 30 minutes to 2 hours

then add above mixture to bread machine (dough setting) along with:
1 egg
2 -3 T. softened butter
¾ cup warmed (not hot) milk
1 ½ cups bread flour

Mix well and add from ½ - 1 cup of bread flour, making a slack but not sticky dough
Place in oiled bowl, cover and then after 30 minutes, stretch and fold. Repeat 2 more times for 30 minutes, then two times for 60 minutes. Shape into 10-12 rolls (or weigh at 2.5 to 3 oz. each) Place on parchment, cover with plastic wrap or a damp tea towel. Let rise until doubled and bake at 400 F. for about 15 minutes until golden brown.