Sourdough Burger Buns

These were the first buns I’ve ever made, and the first thing I made with my new starter.

First, I had to add quite a bit more flour (about half a cup or so) as the dough was very sticky. My starter wasn’t really thin, so guess I’d cut back on the starter next time or thicken my starter before using it again.

Kneading was easy and the dough formed a nice, smooth mass quickly. I wasn’t sure how long I was supposed to knead it, so I quit after the dough became smooth and satiny, as in the instructions. I was having fun though. 🙂

The taste is good; the smell even more wonderful! However, the bun is more dense than I’d like. I used 50/50 all-purpose and wheat flours, so maybe that’s why they came out denser (although fluffy inside) than I’d hoped. Still, they would make a nice sandwich/hamburger bun.

I didn’t spray the baking sheet, but the buns pried loose just fine with a spatula after they had cooled a bit. Think I would spray the sheet next time.

Cut at 4″ round, the buns are a bit too big for us, so next time, I’d also cut out the buns smaller, maybe 3″. I’m going to try a few hot dog buns next time, too, and maybe a sub-type bun.

With the added flour, I got 8 large buns and one mini loaf (about 2″x4″).