😂 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. 🤙🏽
Wow. Usually I get bored with so much detail, but I couldn't stop watching. Cannot wait to try, well, everything you make. I just started my sourdough starter. Thank you for that, too.
I made hotdog buns instead of hamburger with this recipe and they were so fluffy and delicious! They were definitely more golden on top than your burger buns (same oven temp and time) but they were really incredible.
Hi Grant, I made the dinner rolls for Christmas and now looking to make the hamburger buns, but would like to eliminate the sugar in the recipe. Would any of the other ingredients need to change if eliminating the sugar in the recipe? The dinner rolls were a hit and delicious. The family loved them. Thanks!
Hi Grant I discovered your channel a couple of days ago. I am out of practice with my sourdough. I’ve been down ill for a few years and I’m not extremely experienced in it to start with. I discovered your videos and I love that you had the overnight ferment and whole-wheat. Today I mixed up whole wheat focaccia and tomorrow I’m gonna do whole wheat sandwich bread. I’ve checked out a lot of videos and recipes online and books. I really like how you teach and I love the way. The dough is feeling after its first ferment. I feel really positive that your recipes turn out great. But I really do like how you explain things how you bake. So I’m really excited to continue to watch your videos. I was wondering if you could do sourdough naan recipe. Especially if you could do a whole wheat one I would love it with the overnight ferment. I don’t know if you’re interested in making that but I would definitely watch it a few times and try your recipe. Thanks for your videos.
Sourdough naan does _not_ taste good, some things should strictly be made with active yeast. Naan, challah, and bagels fit that category in my opinion. After distinctly hating how they tasted with a sourdough twang to them.
Hello! I'm extremely new to this and so I noticed you said to take out 25g of starter out your fridge. Once you fed that and it's ready to bake, there's leftover starter which you mentioned to put into a jar for the next time you want bread. Is the remaining starter here going back into the original jar in which you took the 25g out of? Also, how often do you feed that jar of starter that's been inside your fridge? Thanks in advance!
1) put the starter in a new jar each time you feed it. People will make you feel like that’s overkill but it isn’t. You don’t want your starter to be in a jar with a crusty rim as that will throw off the bacteria in a bad way. 2) feed it weekly at a minimum. I happen to bake bread and feed my starter once a week religiously.
@@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!
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
Hi Grant. What was your kitchen temperature when bulk fermenting overnight? My dough didn’t rise as much overnight with a room temperature of 20°C/68°F. I’m thinking about using more sourdough (like 150-200 g) to compensate for the low room temperature. Do you have any other suggestions?
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.
Regular active dry yeast or instant yeast recipes produce delicious buns SO MUCH FASTER. Not sure why I should go to all the extra time and attention required with sourdough (compared to non-sourdough risen). 🤔
Grant - I'm having problems with my sourdough. Unfortunately it is coming out undercooked in the middle. I'm looking into ways to try and fix it. I'm baking it in a preheated dutch oven for 20 minutes with the lid on and then 20 minutes with the lid off. Another TH-camr suggested using a thermostat to test the internal temperature. But I still don't understand where I'm going wrong.
This may be a bit late, but that is usually fine, you may want to slightly increase your hydration (add water) to account for the higher water absorption of whole wheat. I've made these with 20% whole wheat and increased the hydration to ~63% (170g water, 100g milk, 55g butter) and they turned out great
This is probably overkill but I wrap each individual bun in cling wrap and then put them in a freezer ziploc bag and get as much air as possible out of the bag. They defrost beautifully with no flaking or anything
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.
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
I had the same problem until I switched my flour. Spend the extra on the good stuff it makes a world of a difference. Personally I use bobs red mill artisan bread flour and amazing results.
@@AmandaAndyBaker thanks for that tip :). I don’t know if I have that type where I live but I will try a higher quality flour. I’m wondering as well if sifting the flour would change the texture 🤔. I may have some experiments to do!
Here’s the printable, written recipe: grantbakes.com/easy-sourdough-hamburger-buns/
Enjoy your recaps
I want the recap
😂 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!
I like how you do the voice over so relazing and concise keep it up
Will be trying these this coming Christmas week with my kids and Grandkids. Thank you so much. They look fantastic!!
Wow. Usually I get bored with so much detail, but I couldn't stop watching. Cannot wait to try, well, everything you make. I just started my sourdough starter. Thank you for that, too.
Thank you!
All your recipes are great and simple you are the best
Aw hell yeah. I don't often just run with the first recipe I see, but I'm definitely going to try this today with my very first starter. :)
I made hotdog buns instead of hamburger with this recipe and they were so fluffy and delicious! They were definitely more golden on top than your burger buns (same oven temp and time) but they were really incredible.
Thanks, Grant for excellent step by step breadmaking. Bless you.
Just tried these. Loved them. It would be really helpful if you mention the temperature in your kitchen please.
I can’t wait to try this recipe! Thank you!
I love that kitchen towel!
Hi Grant, I made the dinner rolls for Christmas and now looking to make the hamburger buns, but would like to eliminate the sugar in the recipe. Would any of the other ingredients need to change if eliminating the sugar in the recipe? The dinner rolls were a hit and delicious. The family loved them. Thanks!
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?
Thank you !
Hi Grant I discovered your channel a couple of days ago. I am out of practice with my sourdough. I’ve been down ill for a few years and I’m not extremely experienced in it to start with. I discovered your videos and I love that you had the overnight ferment and whole-wheat. Today I mixed up whole wheat focaccia and tomorrow I’m gonna do whole wheat sandwich bread. I’ve checked out a lot of videos and recipes online and books. I really like how you teach and I love the way. The dough is feeling after its first ferment. I feel really positive that your recipes turn out great. But I really do like how you explain things how you bake. So I’m really excited to continue to watch your videos. I was wondering if you could do sourdough naan recipe. Especially if you could do a whole wheat one I would love it with the overnight ferment. I don’t know if you’re interested in making that but I would definitely watch it a few times and try your recipe. Thanks for your videos.
Sourdough naan does _not_ taste good, some things should strictly be made with active yeast. Naan, challah, and bagels fit that category in my opinion. After distinctly hating how they tasted with a sourdough twang to them.
Hello! I'm extremely new to this and so I noticed you said to take out 25g of starter out your fridge. Once you fed that and it's ready to bake, there's leftover starter which you mentioned to put into a jar for the next time you want bread. Is the remaining starter here going back into the original jar in which you took the 25g out of? Also, how often do you feed that jar of starter that's been inside your fridge? Thanks in advance!
1) put the starter in a new jar each time you feed it. People will make you feel like that’s overkill but it isn’t. You don’t want your starter to be in a jar with a crusty rim as that will throw off the bacteria in a bad way.
2) feed it weekly at a minimum. I happen to bake bread and feed my starter once a week religiously.
Yummy! I will be baking these for sure.
Thanks for planning to give them a try!
Could you use this recipe for a sandwich loaf? Thank you 🇬🇧😊
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!
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?
Can't wait to try!!😊
Enjoy!
Hi Grant. What was your kitchen temperature when bulk fermenting overnight? My dough didn’t rise as much overnight with a room temperature of 20°C/68°F. I’m thinking about using more sourdough (like 150-200 g) to compensate for the low room temperature. Do you have any other suggestions?
I really wish this recipe was on your website. I can't find it anywhere. How long do you boil the pasta for? Al dente?
What is total time from start to finish? Was thinking of making bun for dinner tonight but I think I should have started last week. 😅
To proof it for so long, will it appear to have the taste of over proofing?
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!!
Hi can I use my sourdough starter that contains whole wheat flour instead of all purpose flour or bread flour?
new oven? looks good
If I want to make 2 loaves do I just double the starter, i.e., 50 gm starter, 100 gm flour and water?
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 😊
Regular active dry yeast or instant yeast recipes produce delicious buns SO MUCH FASTER. Not sure why I should go to all the extra time and attention required with sourdough (compared to non-sourdough risen). 🤔
Grant - I'm having problems with my sourdough. Unfortunately it is coming out undercooked in the middle. I'm looking into ways to try and fix it. I'm baking it in a preheated dutch oven for 20 minutes with the lid on and then 20 minutes with the lid off. Another TH-camr suggested using a thermostat to test the internal temperature. But I still don't understand where I'm going wrong.
For baking the buns you don't need a dutch oven.
What is the brand/model of your oven?
Hi grant, is it ok to mix whole wheat flour with all-purpose flour?
This may be a bit late, but that is usually fine, you may want to slightly increase your hydration (add water) to account for the higher water absorption of whole wheat. I've made these with 20% whole wheat and increased the hydration to ~63% (170g water, 100g milk, 55g butter) and they turned out great
Has anyone figured out the best way to freeze these for future use?
This is probably overkill but I wrap each individual bun in cling wrap and then put them in a freezer ziploc bag and get as much air as possible out of the bag. They defrost beautifully with no flaking or anything
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
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
I had the same problem until I switched my flour. Spend the extra on the good stuff it makes a world of a difference. Personally I use bobs red mill artisan bread flour and amazing results.
@@AmandaAndyBaker thanks for that tip :). I don’t know if I have that type where I live but I will try a higher quality flour. I’m wondering as well if sifting the flour would change the texture 🤔. I may have some experiments to do!
Oops. Force of habit. I refrigerated the dough overnight. We’ll see how that turns out.
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.