Late-Harvest Carrot Rolls

On the farm in Oregon where I first learned to make long-fermented bread, the last vegetables we pulled from the ground in winter were carrots. They were a far cry from the small, skinny, sweet early season carrots. These were big, ugly, starchy, and woody. But they had gone through a lot to get to that stage, so we figured they must be good for something, and juice was an obvious answer.

Thinking back on those days as I created new breads for this book, I considered making a starte