Hi there!
This week I used the sourdough starter I made at the beginning of March to try making sourdough hamburger buns. I am really happy with how they came out. I'll share the ingredients I used, and the recipe link I followed for inspiration.
This week I used the sourdough starter I made at the beginning of March to try making sourdough hamburger buns. I am really happy with how they came out. I'll share the ingredients I used, and the recipe link I followed for inspiration.
Sourdough Hamburger Buns
Ingredients:
1/2 cup active sourdough starter
3/4 cup warm water
3 cups all-purpose flour
1/4 cup earth balance (vegan butter substitute), melted
3 Tablespoons honey (use local to help with allergy season)
1 teaspoon of salt
1 egg
Egg Wash:
1 egg yolk
1 tablespoon of water
As you can see from my ingredient list I didn't make these buns vegan because I used local honey and organic eggs, but you could easily replace the honey with sugar and omit the egg, making the dough a little less rich but I think it should still work.
For recipe inspiration -
Farmhouse on Boone: Sourdough Hamburger Buns https://www.farmhouseonboone.com/sourdough-buns
Last week, I attempted making sourdough bagels. They came out a little flat. I didn't let the dough rise nearly as long as I probably needed to for making a sourdough bagel without added yeast.
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Sourdough Tips:
- What I've learned so far is that is helps to have a very long fermentation rise in a warm room for 12-15 hours, followed by a long rise in the fridge for another 12-15 hours. It really helps develop the sourdough flavor and makes for a fluffier bread.
- For the traditional sourdough loaves I've made so far I did a 30 min autolyse, simply resting the flour, starter, water and salt after mixed to allow the water to absorb. Followed by 3 stretch and folds, each 30 min apart before starting the long fermentation process.
Sourdough Loaf #2
Sourdough Loaf
Ingredients:
1/2 cup active sourdough starter
1 1/3 cups water
3 1/2 cups all-purpose flour
2 teaspoons salt
1/2 cup active sourdough starter
1 1/3 cups water
3 1/2 cups all-purpose flour
2 teaspoons salt
Sourdough Loaf #3
Wishing you a beautiful day!
"The sight and scent of a newly baked loaf has a romantic appeal that transcends all other culinary achievements." ~ Elizabeth Luard
With love,
Wendy Irene
"The sight and scent of a newly baked loaf has a romantic appeal that transcends all other culinary achievements." ~ Elizabeth Luard
With love,
Wendy Irene
