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 Advanced Breads
 7. How about some Advanced down-home loafin'?
 Hamburger Buns
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Nelle
21 Posts
Janelle
Millersburg Ohio
USA

Posted - Mar 31 2018 :  2:22:43 PM  Show Profile  Reply with Quote
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!

Never Been Unloved

Edited by - Nelle on Mar 31 2018 2:26:56 PM

MaryJane
122 Posts
MaryJane
MOSCOW Idaho
USA

Posted - Mar 31 2018 :  4:38:42 PM  Show Profile  Reply with Quote
Success! Your buns are a lovely sight to see:) Thanks for sharing.

MaryJane Butters, author of Wild Bread ~ for we were all one family then ~
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Ashley
287 Posts
Ashley
MOSCOW Idaho
USA

Posted - Apr 03 2018 :  11:39:51 AM  Show Profile  Reply with Quote
Wow, your hamburger buns look amazing. They are a perfect golden color, and those black sesame seeds look great on top. Yum!

Ashley Ogle
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