What does successful sourdough starter look like?

It's okay if your starter doesn't have big bubbles. Large bubbles can be the result of the flour you're using and the hydration. What's more important overall, is to see strong signs of consistent fermentation: some bubbles, consistent rise each day, a sour aroma, a loosening in texture .

What is the best flour for sourdough starter?

The best flour blend for creating a new sourdough starter is 50% whole-meal flour (whole wheat or whole rye) and 50% bread flour or all-purpose flour . I recommend a 50/50 mix of whole wheat flour and bread flour. Why do you need to use these two types of flour?

What is the best flour for sourdough bread?

Bread flour (or baker's flour) is a high protein, white flour that is milled specifically for baking bread and sourdough. What is this? You'll get the best results for your sourdough bread from using bread flour. The most popular bread flour in the US is King Arthur Bread Flour.

What is the best bun for hamburgers?

The Best Hamburger Buns Ciabatta Roll. The thick crust of Italian-style ciabatta provides structure for even the juiciest of burgers. ... English Muffin. Round and sturdy, the English muffin seems designed for burgers. ... Kaiser Roll. ... Onion Roll. ... Potato Roll. ... Pretzel Roll. ... Sesame Seed Bun. ... Sliced Bread.

How do you toast hamburger buns quickly?

To toast a bun on a grill, grill pan, or griddle, split the bun open, place it cut side down on the grill, and grill until light golden brown, about 10 seconds.

What should a healthy sourdough starter look like?

In terms of ripeness, in a liquid starter, you'll see lots of bubbles and aeration , and the mixture will be loose, and if you gently pull back the top layer or stir it, you'll feel how the mixture has broken down. A ripe, stiff sourdough starter.

What should sourdough starter look like when you feed it?

After feeding your starter, it should double or triple in size with bubbles visible on the surface and sides of the jar .

How do I know if my sourdough starter is alive?

How to tell if your sourdough starter is dead? Even after 5 refreshing periods the starter isn't bubbling or showing signs of activity. If the starter smells rotten. ... If mold is growing. May 18, 2021

Should sourdough starter be thick or runny?

Does it matter if my starter is thick or thin, you ask? Nope! Thick and thin starters are both full of wild yeasts and bacteria which is what your bread is begging for. The viscosity of your starter is really just a personal preference because thick and thin starters will both make bread .

Sourdough Hamburger Buns - The Diligent Homemaker (2024)

These soft, fluffy Sourdough Hamburger Buns are the perfect addition to your next summer BBQ, or just to spruce up an otherwise average weekday dinner!

Sourdough Hamburger Buns - The Diligent Homemaker (1)

Nothing tastes quite like the perfect hamburger, with all the right toppings… of course, the toppings mean nothing if the bun can’t hold up!

I’ve had my fair share of pale, soggy, flavorless hamburger buns in my time.

Perhaps you, too, have had the displeasure of a hamburger falling apart in your hands as you eat it… not a satisfying experience. Of course, no one wants a bun that is difficult to bite through, and which makes the avocado and ketchup squeeze out the sides… also not a pleasant experience.

There has to be a happy medium!

Thankfully, these buns check all the boxes. Firm, but not too firm. Soft, but not too soft. Imagine a bun that actually adds flavor and complexity to your burger!

There’s nothing like that subtle, delicious sourdough twang to make your hamburger shine.

Sourdough Hamburger Buns - The Diligent Homemaker (2)

I was never the type to use an egg wash… another entire step? Another bowl to clean? Absolutely not.

But… these hamburger buns have changed my mind. I mean, just look at that beautiful golden brown color! The moment these came out of the oven, I was hooked.

The egg wash, although completely optional, adds an irresistible golden shine to the tops of these hamburger buns, not to mention a slight chewiness, which adds another layer of texture.

Sourdough Hamburger Buns - The Diligent Homemaker (3)

Ways to use these sourdough buns:

I’ll let you in on a little secret…

I don’t always use these buns for hamburgers.

They work great for chicken sandwiches too! Tuna sandwiches are great on these buns, and you couldn’t go wrong with a good chicken salad sandwich either. Get creative!

Tuna sandwich

Chicken Salad

Fried chicken sandwiches

Roast

Egg salad

BLT

Recipe for Sourdough Hamburger Buns

375g All Purpose Flour. I used organic All Purpose. You could also use bread flour, or a mixture of half all purpose flour and half whole wheat.

100g Sourdough Starter

240 g Water

8g Salt

20g Honey

30g Avocado Oil. You can also use olive oil or coconut oil.

1 egg. Optional. For egg wash

Instructions

Beginning the day before you want to have sourdough hamburger buns, in the morning or afternoon:

Mix the flour, sourdough starter, water, salt, honey, and avocado oil together in a mixing bowl or in the bowl of your stand mixer. Stir to combine the ingredients.

Knead dough for 10 minutes. You can either do this by hand or in a stand mixer. The dough will be a little sticky. Next, cover with the bowl with plastic wrap and allow to ferment 6-12 hours, or at least until doubled.

After dough has risen and fermented for 6-12 hours, place dough in refrigerator overnight.

In the morning or afternoon of the next day, take the dough out of the refrigerator and turn out onto a clean surface.

Divide the dough into 8 equal pieces with a bench scraper, then roll each individual piece of dough on the counter to form a tight, smooth, round ball. Flatten the ball of dough slightly, until about 1/2-1 inch thick, and place onto a baking sheet lined with parchment paper.

Cover the rolls with a lightly damp tea-towel, and allow to rise until doubled (approx. 1-4 hours, depending on the temperature of your kitchen). Preheat your oven to 375 degrees.

Make your egg wash by cracking the egg into a small bowl, then whisk vigorously with a fork for 1-2 minutes.

Brush your rolls with egg wash, then place in the preheated oven and bake for 18-20 minutes, until nicely browned on top.

Standard Measurments

If you don’t have a kitchen scale, don’t worry! Just make sure you measuring everything carefully, and the buns will turn out fine.

3 Cups All Purpose Flour

1/2 Cup Sourdough Starter

Can I freeze Sourdough Hamburger Buns?

Yes! First, make sure to allow the hamburger buns to cool completely (This is very important to do, or else you will end up with lots of ice crystals).

Next, slice the buns and place them in a gallon ziplock bag.

Freeze for up to 3 months.

To reheat, place the sliced hamburger buns into a toaster, toaster oven, regular oven, or microwave. All of these options work just fine.

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Yield: 8 Buns