|Stages:||Sponge, final dough|
|Leaven:||Rye sour culture, yeast|
|Start to Finish:||17-20 hours|
|Hands-on Time:||30-40 minutes|
|Yield:||One dozen 3½ ox/100 g rolls|
Not too long ago, one of my friends, a transplanted Berliner, announced that he and his wife were going on vacation in the mountains of eastern Austria. The news came as music to my ears, because for a long time I’d been trying to get my hands on blue fenugreek leaves, a spice that’s virtually impossible to find in the US. Known as Trigonella caerulea (blue trefoil) to botanists, it’s a key ingredient in the breads of South Tyrol, where it’s variously called Blauklee (“blue clover”), Schabzigerklee (“shoddy clover”), Zigeunerkraut (“gypsy herb”) and Brotklee (“bread clover”). I asked if he’d be kind enough to pick some up for me.