Last night I baked a ginormous loaf of bread using Valentina's San Francisco Sourdough Starter. I have been doing that a lot lately, making different things all with the same Starter. A change of pace is in order and I decided to make something with our latest starter, Alaska Sam's Sourdough Starter. Got it from a friend up in Alaska, of all places. Imagine that.
A friend of mine, Donald Gazzaniga of Megaheart.com, had made hamburger buns using Valentina's and his turned out really nice. Click on the link to see his recipe.
|Don's Valentina Buns|
NOTE: If you are coming here from Megaheart.com, please note: Chef Don used our Valentina San Francisco Sourdough Starter. The above link has the recipe for Don's bun recipe and should be followed for no sodium cooking.
Sourdough bread rises faster when salt is omitted. Salt is usually added to sourdough as an inhibitor to slow down the process. Lack of salt may reduce the sour taste somewhat due less time fermenting.
Our Sourdough Hamburger Buns
2 Cups Sourdough Starter (bottom of page)
1 Cup Water
1/2 Cup Sugar
1/4 Cup Vegetable Oil
1/2 teaspoon salt
5-6 Cups Flour
In a mixer bowl combine all ingredients except the flour and mix well. Slowly add the flour until the dough cleans off the side of the bowl. Knead the dough for ten minutes.
Place the dough in a greased bowl and cover loosely until doubled. Remove the dough from the bowl after doubling and let it rest for 15 minutes.
Divide the dough into 18 pieces or flatten to about 1/2 inch and cut out as many buns as you can.
Place the buns on a greased cookie sheet and let them rise until double again.
Bake at 400 for 15-20 minutes until light golden brown on top.
Optional: Egg wash last 5 minutes and sprinkle with sesame seeds.
And here are the results of our buns. Formed by hand.
Here's a recent recipe posted on Mother Earth News.
|Buns! Fresh from the oven!|
|Owen! Grampa made hamburger buns! We're having hamburgers for dinner!|
|Grampa's Burger (Mine)|
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