Sourdough hamburger bun

Ingredients for starter:

  • 50g rye sourdough,
  • 170g wheat plain flour,
  • 170ml water.

Ingredients for dough:

  • 330g wheat plain flour,
  • 80ml water,
  • 20ml milk,
  • 1 tablespoon salt,
  • 1 teaspoon sugar,
  • 2 tablespoos olive oil,
  • 1 tablespoon sour cream.


We prepare the starter in the evening, the day before we want to bake. Put the sourdough, rye flour and water in a bowl and mix them into one mass to make the starter. Cover it with a cloth or food foil and let the starter rest for 9-12 hours until it doubles in volume.

After 9-12 hours, add the other ingredients needed to prepare the bread to the starter and mix into one mass. Cover again and let rest for 2 hours. Every 45 minutes we soak our hand in oil so that the dough does not stick to our hand and we fold the dough from one side to the other.

After 2 hours, transfer the dough to a floured board and form a loaf of bread from it. We then transfer the loaf to a basket and cover it again. We can start baking only when the bread does double its volume. Sometimes it can take 2 hours, but also longer. You have to wait.

When the hamburger buns are sour, sprinkle them with beaten eggs and place them in an oven heated to 200 °C (390 °F) . Bake until they are golden.

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