RECIPE: Here you go Joe...REC: Sourdough Burger Buns

RECIPE:
This same person, Donna M. has a bunch of bread and sourdough recipes on Zaar, and she seems a very reliable source. I doubled the recipe and just shaped tube-like rolls and flattened them down a bit for the hot dog buns. I am going to heat them in the oven before we use them. I am glad to hear about the starter because it really wasn't very sour at all. Happy 4th Joe!

Sourdough Burger Buns Recipe #135870

Fantastic sourdough buns for sandwiches! I posted this recipe in the forums and Akillian made them and posted her picture. Don't they look awesome?

by Donna M.

5 hours | 1 hour prep

SERVES 8

2 cups sourdough starter, proofed and active

3 tablespoons butter

1/2 cup milk, lukewarm

2 eggs, beaten

1 teaspoon salt

2 tablespoons sugar

3 cups all-purpose flour (up to half of flour could be whole wheat)

Stir together all ingredients except flour.

Add flour, mixing until it comes together enough to be turned out and kneaded.

Knead until dough is smooth and satiny (this can be done on a mixer or bread machine, if preferred).

At this point dough may be refrigerated up to 24 hours for a more flavorful bread. Bring dough back to room temperature before contiuing with shaping.

Let dough rest for 15 or 20 minutes and then roll it out to 1/2" thick.

Cut with a 4" round cutter.

Cover and let rise until doubled in bulk.

Bake at 350°F for 15 to 18 minutes.

Cool on wire rack.

http://www.recipezaar.com/135870

 
Here you go Joe...REC: Sourdough Burger Buns

This same person, Donna M. has a bunch of bread and sourdough recipes on Zaar, and she seems a very reliable source. I doubled the recipe and just shaped tube-like rolls and flattened them down a bit for the hot dog buns. I am going to heat them in the oven before we use them. I am glad to hear about the starter because it really wasn't very sour at all. Happy 4th Joe!

Sourdough Burger Buns Recipe #135870
Fantastic sourdough buns for sandwiches! I posted this recipe in the forums and Akillian made them and posted her picture. Don't they look awesome?
by Donna M.
5 hours | 1 hour prep

SERVES 8

2 cups sourdough starter, proofed and active
3 tablespoons butter
1/2 cup milk, lukewarm
2 eggs, beaten
1 teaspoon salt
2 tablespoons sugar
3 cups all-purpose flour (up to half of flour could be whole wheat)
Stir together all ingredients except flour.
Add flour, mixing until it comes together enough to be turned out and kneaded.
Knead until dough is smooth and satiny (this can be done on a mixer or bread machine, if preferred).
At this point dough may be refrigerated up to 24 hours for a more flavorful bread. Bring dough back to room temperature before contiuing with shaping.
Let dough rest for 15 or 20 minutes and then roll it out to 1/2" thick.
Cut with a 4" round cutter.
Cover and let rise until doubled in bulk.
Bake at 350°F for 15 to 18 minutes.
Cool on wire rack.

http://www.recipezaar.com/135870

 
Thanks Judy for all the advice and info...

I am going to make another loaf today, and will be interested to see how, and if the starter has changed at all. Thanks again!

 
This sounds exactly like the recipe at Breadtopia. He says once you start it with whole wheat you

use part of it the next time to start a rye sourdough or white sourdough...

I tried to do the white flour first with chopped up pineapple...it didn't work.

so now I have pineapple juice and whole wheat flour and will start anew soon.

 
Here's the whole REC: Sourdough Burger Buns...

Sourdough Burger Buns

Recipe By :Donna M.
Serving Size : 8

2 cups Wild Yeast Sourdough Starter -- (See Recipe)
3 tablespoons butter
1/2 cup milk -- lukewarm
2 eggs -- beaten
1 teaspoon salt
2 tablespoons sugar
3 cups all-purpose flour -- (up to half of flour could be whole wheat)

Stir together all ingredients except flour.

Add flour, mixing until it comes together enough to be turned out and kneaded.

Knead until dough is smooth and satiny (this can be done on a mixer or bread machine, if preferred).

At this point dough may be refrigerated up to 24 hours for a more flavorful bread. Bring dough back to room temperature before contiuing with shaping.

Let dough rest for 15 or 20 minutes and then roll it out to 1/2" thick.

Cut with a 4" round cutter.

Cover and let rise until doubled in bulk.

Bake at 350°F for 15 to 18 minutes.

Cool on wire rack.

Yield:
"8 Buns"


Wild Yeast Sourdough Starter


1/2 cup unsweetened pineapple juice
1/2 cup whole grain wheat flour -- or whole grain rye flour
1 cup all-purpose flour -- unbleached
2 cups water -- (bottled or purified)
1/4 teaspoon cider vinegar -- (optional)

DAY ONE: Mix 2 Tablespoons whole grain flour and 2 Tablespoons pineapple juice. Stir well, cover and let sit for 24 hours at room temperature.

DAY TWO: Add 2 Tablespoons whole grain flour and 2 Tablespoons pineapple juice. Stir well, cover and let sit another 24 hours at room temperature. You may, or may not start to see small bubbles at this point.

DAY THREE: Add 2 Tablespoons whole grain flour and 2 Tablespoons pineapple juice. Stir well and let sit 24 hours at room temperature.

DAY FOUR: Stir mixture and measure out 1/4 cup--discard the rest. To the 1/4 cup, stir in 1/4 cup unbleached AP flour and 1/4 cup water. Let sit 24 hours at room temperature.

REPEAT Day Four until mixture expands to double its size and smells yeasty. Mixture may start to bubble after a couple of days and then go flat and look totally dead for a couple more days. If this happens, at about Day 6 add the 1/4 teaspoons vinegar with your daily feeding. This will lower the PH and wake up the yeast, which will then start to grow.

Once the yeast starts growing, starter should be fed equal parts of flour and water in a quantity sufficient to make enough starter for your recipe. Store the starter in the refrigerator when you are not using it. It needs to be fed equal parts flour and water once a week to keep it alive. Either use or discard at least half of it when feeding--THIS IS VERY IMPORTANT to maintian a healthy starter! If you forget to feed it for a few weeks, it probably will be fine but may take several feedings to get it back up to par.

NOTES : You can make your own wild yeast starter from scratch. The yeast is already on the grains you use in the starter. You just need to create the right conditions to wake them up! The pineapple juice may sound like a strange ingredient, but it is what makes this recipe work so well. The juice creates an acidic environment that prevents bad bacteria from taking over and causing spoilage during the fermentation period.

I bought whole wheat berries at the health food store and ground my own flour in a coffee grinder from them because I wanted the yeast on the flour to be really fresh, but this probably isn't really necessary. The pre-ground flour at the health food store is probably quite fresh, also, and you can buy very small quantities in bulk.

 
That's awesome...

I'm a disaster w/ yeast most of the time...so jealous of you folks who seem to 'get it'smileys/smile.gif

 
Dawn, for some reason I can't link to the starter within the recipe, but I had the opposite sourness

problem when I followed a starter recipe from the LA Times. Mine got mellower with time, and I switched to white flour after a while.

If yours was made with commercial yeast and it's only 5 days old it will definitely get more sour as it sits, and as other cultures find their way into it.

This recipe looks awesome.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=77213

 
I was too Deb, but one sentence helped me understand it...

tacky but not sticky. I let my KitchenAid do most of the work, but I enjoy kneading by hand too. You should try French bread, because I think it is the most forgiving of all. Happy 4th Deb!

 
Here's my take on this....

The recipe calls for starter that is "proofed and active". That says to me that it has been fed a couple of times a day for the past couple of days, while sitting on the counter.

The sour taste comes in a starter when the yeasts are converting all of the starches to alcohol. This happens when you don't feed it regularly. My starter would be pretty sour after it had been in the fridge for a couple of weeks, during which time I would not feed it.
If I used it in this state, I'd add commercial yeast to the dough. How much I'd add depended on how long a rise the dough would get. Long rise=less added yeast.

To use the recipe you linked with commercial yeast, I'd use the same amount of starter, but add a teaspoon of active dry yeast to the warm milk to dissolve and start bubbling. This amount will work well if you are resting the dough in the fridge overnight.
Use half again as much if you sre baking the same day.

Hope this helps.
Judy

 
Hi Joe, this is the starter I used: REC; Sourdough Starter

Sourdough Bread Starter Recipe #13750
This is your basic Sour Dough bread starter to be used over and over again. Look for the sour dough bread recipe to make use of this starter
by Bergy
4 days | 4 days prep

1 starter

1 (1 tablespoon) package dry yeast
2 1/2 cups water
2 cups flour
1 tablespoon sugar
Dissolve yeast in 1/2 cup warm water, rest for ten minutes.
Mix in flour, sugar& remaining water.
Allow to stand, loosely covered, in a warm place for 3 or 4 days. Use a large (preferably ceramic) bowl as it will rise considerably.
Every time the batter is used to make a product set aside 1 cup to be used as a"starter" for another batch.
Keep covered in the fridge (a pint jar works nicely).
To make it into a basic batter again, add another 2 cups flour& 2 cups warm water and allow to stand at room temp overnight It is now ready to use, but again reserve a cup of the starter.

http://www.recipezaar.com/13750

 
Dawn, the atarter gets sour when

it is starved for food. It's the alcohol that is produced when the yeasts aren't fed enough that make it sour.

If you are using the starter as a source of leavening, then you don't want to starve it. If you want it to be more sour, then you will need to cut back on it's feeding and augment the leavening with commercial yeast.

 
Okay Judy, I understand the theory, but if you could look at this recipe and

give me an example. My starter is very new, 5 days old. I fed it two days ago, and used it to make the sourdough buns. I kept out two cups and put them in the fridge in a pint jar. When you say starve the starter, do you mean let it sit in the fridge and not feed it, or do you mean keep it at room temperature and not feed it? Using the recipe above, instead of using the starter as the leavening agent, how much starter would I use and how much yeast would I need to sub for the starter? Thanks Judy!

 
J

joe

Well-known member
Congratulations, Dawn! The starter will get more sour over time, all by itself.

as you keep it going. Did I miss this recipe? Could you post it or link me? I love a good burger or hot dog but the weak point is always the store-bought bun.

 
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