2 cups sourdough starter
1/2 c. milk, lukewarm
1 t. salt
2 T. sugar (or honey)
3 cups flour (I used 2 cup whole wheat, 1 cup white)
- Stir together all ingredients but flour
- Add flour. Knead until smooth (my kitchenaid did this for me)
- Add more flour if need ~ I added maybe another 1/2 cup
- Let rest for 15-20 minutes (go check your email)
- Roll out until 1/2" thick
- Cut into 4" rounds (I use a canning jar lid)
- Cover and let rise until double (I use this time to blog however a nap sounds good)
- Bake at 350* for 15-18 minutes.
May 24 ~
The danger of posting BEFORE completing a new recipe? The shame and humiliation of admitting to you that it was FLOP. The dough did not rise. The buns lost form and melded together in one lump. Luckily, before my sourdough bun attempt, I had made a batch of whole wheat buns that DID turn out.
This experiment proved two things:
1. Don't try new recipes for company. (I know I'll forget that rule)
2. My husband will eat anything.
He arrived home from work, tried my flop and exclaimed, "I think this is the best bread you've ever made!" He might be a good liar...or just too kind.
Maybe it was my sourdough starter. This was was my first attempt with sourdough. Like I tell my kids, "Try, try again." I will try again but not today. Today the garden is calling. As in the box of green beans that needs to be canned. And yogurt to be made. Oh, and then there's a few kiddos to cuddle. Yep, sourdough can wait for another day.