Sourdough Hamburger Buns Are a Game Changer
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- Опубликовано: 1 авг 2024
- These sourdough hamburger buns are easy to make and they blow store-bought hamburger buns out of the water. They actually taste like something - good, high-quality, homemade bread! These are hamburger buns the way they were meant to be.
Here's the link to the printable, written recipe:
grantbakes.com/easy-sourdough...
Video Chapters:
00:00 Sourdough Hamburger Buns
02:00 Feeding Your Sourdough Starter
00:27 Mixing the Dough
03:00 Stretch and Folds
05:03 The First Rise (Bulk Fermentation)
05:19 Dividing and Shaping
07:46 Final Proof
08:01 Baking 
Хобби
![[Almost] No-Knead Sourdough Bread + a Different Pan Loaf Technique](http://i.ytimg.com/vi/c-BKsIgyqqc/mqdefault.jpg)
![[Almost] No-Knead Sourdough Bread + a Different Pan Loaf Technique](/img/tr.png)
Here’s the printable, written recipe: grantbakes.com/easy-sourdough-hamburger-buns/
😂 You did not disappoint! Every time you gave a “tap tap” on the cover when the dough was resting made me smile. Thank You! A must try, thank you for sharing. 🤙🏽
Thank you!
Thanks, Grant for excellent step by step breadmaking. Bless you.
I love that kitchen towel!
I can’t wait to try this recipe! Thank you!
Yummy! I will be baking these for sure.
Thanks for planning to give them a try!
Just tried these. Loved them. It would be really helpful if you mention the temperature in your kitchen please.
Can't wait to try!!😊
Enjoy!
Thank you! Can't wait to try it!
Hope you like it!
@@GrantBakes everything I've made from your videos so far has been great, thank you! I especially love making the cinnamon and raisin sourdough 😋 I add fig and sometimes walnuts and some seeds to the outside of the loaf... Sooo good!
these look great ! not sure why i didn’t receive an email w the utube video announcement ! but will try this weekend ! thanks !!! 0:12
Sorry about that! Hope you enjoy the recipe 😊
Can’t wait to try, your recipes never disappoint! Can I substitute sugar for honey in your recipes, would it be a 1:1 ratio?
Love your videos!!! Been making your Hawaiian rolls. Can I make a loaf with the same recipe. What would I need to change if anything. Oh we’ve made your English muffins,bagels, focaccia. All are excellent.
Thanks again for sharing your expertise!! Look forward to your next one
I havnt found his Hawaiian loaf. Does he just add pineapple juice?
new oven? looks good
Has anyone figured out the best way to freeze these for future use?
What is the brand/model of your oven?
Looks so good!! Any reason you can think of that plant milk and butter wouldn’t work?
If you're not using the real stuff, you won't get the same fat and sugar content.
It's hard to say since plant based milks and butter alternatives can vary so drastically. Replacing the milk with oat or soy milk and the butter with olive oil should get you a pretty good result though.
Thank you!! I will try tomorrow!!
Do you have a video on why sourdough turns out dense? I just made these and they taste great but are on the dense side. I found a lot of my sourdough ends up that way and I’m not sure what I’m doing wrong
Was the final taste of the bun acidic?..Did you get that vinegar taste? That is the problem I have with sourdough starter sometimes. The vinegar notes are ok for certain types of bread but not others, like this. I recently converted my starter to a liquid sourdough starter to alleviate this. I would like to try to convert my 1:1 starter into something with far less acidic notes. Any suggestions?
For me, personally, I went from liquid to dry and it's been a lot less acidic. I also use 5% or less. Counter to general wisdom, but the slow bulk has worked great for reducing it too
@@mattymattffs Wow. That is surprising, but at the same time not. The info is all over the place. I baked my first pizza with the liquid and the notes were not acidic at all, which was very encouraging. That is a 1 to 5 starter to water ratio. My 1 to 1 starter is acidic. I have tried feeding it twice a day and the notes have not changed. My environment is extremely warm (80F kitchen), so I obviously keep the starter in the fridge most of the time. I bake predominately pizza and focaccia. Sour notes aren't associated with those types of breads hence hence the reason why very few pizzaioli use starters for pizza. I do think stiffer starters provide a better rise, which is why I am not giving up on it. I think it may take time and constant feeding to change.
I didn't notice much sourness, if any, in these sourdough hamburger buns, so I say just give them a try as is. Thanks for the comment.
@@rbiv5 many use bigas, but that's made with yeast. I approximate that with my starter for all my baking. I just like the result more
Definitely need to be a bit darker!
Go for it!
Could I make these with your 700 grams of starter recipe?
This dough includes a few different ingredients that that one doesn't, so I would stick with this recipe for making hamburger buns.