07/10/2025
SOURDOUGH DISCARD HAMBURGER BUNS"
Sourdough discard hamburger buns: soft, slightly tangy, and perfectly chewy. A delicious way to repurpose sourdough discard and elevate your burger game!
INGREDIENTS:
275 grams Milk (warm)
125 g Sourdough discard
1 egg
500 g Plain Flour or Bread Flour
10g salt
1 tablespoon sugar
60 g butter ( cubes )
METHODS:
1. In a mixing bowl ,add all the ingredients - milk, egg, sourdough discard , flour, salt, and sugar. Once incorporated, slowly add the butter.
2. Once the butter is incorporated, take the dough out of the bowl and knead/slap it until smooth and elastic.
3. Form the dough into a ball and place it in a greased bowl. Let it rise for 1-2 hours or until it doubles in size.
4. Once risen, punch down the dough to release any air bubbles. 5 Divide the dough into 8-10 equal pieces. Shape each piece into a ball, then flatten it slightly to form bun shapes.
6. Place the shaped buns on a parchment-lined baking sheet, leaving enough space between each for expansion.
7. Cover the buns with a towel or plastic wrap and let them rise again until puffy and nearly doubled in size, about 45 minutes to 1 hour.
8. Preheat your oven to 180°C. Just before baking, brush the tops of the buns gently with beaten egg and sprinkle with your choice of seeds if using.
9. Bake in the preheated oven for 25-30 minutes, or until the buns are golden brown and sound hollow when tapped on the bottom.
10. Remove the buns from the oven and transfer them to a wire rack to cool completely. fans
