Recipe by ~Nimz~
These are simply delicious and although you have to plan ahead (feed the starter the night before), they are easy to make. The dough is very easy to work with. Most of the cook time is in the rising time. It is made for the bread machine's dough cycle. I did not include the time it takes for rising. Hope you enjoy.
- 2 cups sourdough starter, freshly fed
- 1 cup flour, unbleached all purpose
- 1⁄2 cup whole wheat flour
- 3 tablespoons butter, melted and divided
- 1⁄4 cup milk, warmed
- 1 egg, room temperature and slightly beaten
- 1 teaspoon kosher salt
- 2 tablespoons sugar
- 1 3⁄4 cups flour, unbleached all purpose
Directions See How It's Made
- In a medium bowl, using an electric mixer such as Kitchen Aid, combine 2 cups sourdough starter with 1 cup flour and 1/2 cup whole wheat flour.
- Mix on low speed until well blended, about 2-3 minutes.
- Cover slightly with plastic wrap and let sit on the counter for 2 hours.
- When dough has sat for 2 hours, add to the bread machine pan the milk, 2 tablespoons of melted butter, egg, salt and sugar.
- Add the sourdough mixture (I just dumped it in from the bowl).
- Add the 1 3/4 cup flour and gently smooth out evenly with your hand.
- Turn on the dough cycle.
- For the first 5 minutes check dough and add additional water or flour, which ever is needed.
- When dough cycle is completed turn the dough onto a lightly floured surface and form into a ball.
- Using a roller, flatten the dough to a large oval 1/2 inch thick.
- Cut dough into 4 inch rounds using a sharp cutter.
- Transfer rounds to a greased baking dish.
- Gather up excess dough and repeat until all dough is used.
- Brush tops with 1 tablespoon melted butter, cover and let rise.
- NOTE: The buns will rise some more once placed in the oven.
- For quick rise starters 1-1 1/2 hours.
- For slow rise starters 2 to 2 1/2 hours.
- Bake for 15-18 minutes in 350 F oven or until golden brown.
- Cool slightly then slice with bread knife before serving. (For best results I think, place on the grill cut side down for 15-20 seconds before applying your burger).
- NOTE: All starters are different so the amount of flour, water and rise time may be different. For this recipe I used Donna M's SF Starter.