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. Its 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!
Hamburger Buns
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. Its 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!
