| T O P I C R E V I E W |
| Nelle |
Posted - Mar 31 2018 : 2:22:43 PM
 I made a double recipe of your hamburger buns today...oh my! They are lovely! My “mother†is made with Prairie Gold Hard White Spring Wheat that I grind myself, very fine. I used 3/4 whole wheat and 1/4 Natural White flour (also from Wheat Montana Farms)...roughly following the profile for Sprouted. I added more flour...I also left them rise longer...I was busy and they forgave me! Another reason I love sourdough over yeast! Before I shaped them in the buns, I kneaded the dough every 15 minutes for an hour, cause I love what happens to the dough. It’s just more elastic. I think it likes a massage about as much as we humans do! I sprinkled them with unhulled and also black sesame seeds. They have a wonderful taste, delightfully sour, the sesame seeds toasted on top add taste also. The texture is soft with a nice crumb. Next time I will make them a bit smaller. The thickness is just right! Thanks for an awesome recipe! |
| 2 L A T E S T R E P L I E S (Newest First) |
| Ashley |
Posted - Apr 03 2018 : 11:39:51 AM
Wow, your hamburger buns look amazing. They are a perfect golden color, and those black sesame seeds look great on top. Yum! |
| MaryJane |
Posted - Mar 31 2018 : 4:38:42 PM
Success! Your buns are a lovely sight to see:) Thanks for sharing. |
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