Roast beef, sourdough rolls

This is the third batch of sourdough built up in a bowl from the starter collected here.

It is a neglected culture, not fed steadily or in any way consistently. It is weak and not particularly flavorful, it is exhausted, and built up as it is the dough is spent already and lacking glutenous elasticity, the inelasticity of the dough is felt through the fingertips while kneading, and the fix is double the water and enough flour to truly refreshen, but that was not done so it remained worn out, but it is not altogether bad either and still better than any bread I can buy even from a bakery. Fact. 

Good, but I can do better than this, so I will.