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Screensize: 640 x 480 800 x 600 1024 x 768 1280 x 1024 Format Mode: Basic  Help  Prompt  Format: Font Andale Mono Arial Arial Black Book Antiqua Century Gothic Comic Sans MS Courier New Georgia Impact Lucida Console Script MT Bold Stencil Tahoma Times New Roman Trebuchet MS Verdana   Size 1 2 3 4 5 6   Color Black Red Yellow Pink Green Orange Purple Blue Beige Brown Teal Navy Maroon LimeGreen Message: * HTML is OFF * Forum Code is ON Smilies [quote][i]Originally posted by Nelle[/i] [br][IMG]http://wildbread.net/uploads/2018/03/3F77ECAB-D1DC-4E2D-A60B-3C17B2627F8F.jpg?v=4582256[/IMG]I made a double recipe of your hamburger buns today...oh my! They are lovely! My â€Å"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![:D] 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! [/quote]   Check here to include your profile signature. Check here to subscribe to this topic.