Quick Sourdough Discard Burger Buns#BreadBakers

These buns are made using sourdough discard and yeast as a leaven. This yields a bun that is sweet, tangy and perfect for burger night party. My favorite burger just got an upgrade. These buns are sweet, soft and come together same day! This is an amazing way to use your sourdough discard!

I have made 7 large buns, like the ones you get in fast food chains, each bun is weighs 124 grams. If you make small ones you will get 10. 

Makes 7 Buns
Ingredients
200 Grams Lukewarm Water
2 Teaspoons Instant Yeast
100 Grams Sourdough Discard
1½ Tablespoons Melted Coconut Oil cooled
1 Large Egg
460 Grams Bread Flour Or All Purpose Flour
40 Grams Granulated Sugar
10 Grams Pink Himalayan Salt
Method

Add the sourdough discard, oil, yeast, sugar, egg and water to the food processor or stand mixer, and give it a mix. Then add the flour  and knead till the dough until it becomes one smooth elastic ball, that is smooth and passes the window pan test. 

Place this into a bowl or box and let it sit at room temperature until it doubles in volume.

Since I kneaded the dough at 1.00pm and wanted buns for dinner, after the dough doubled in volume punched the dough (here the dough rises in about 25 minutes since the weather is quite warm) and kept it in the fridge for slow fermentation (for about 4 hours) Checked after 2 hours again the dough has risen, punched it, again refrigerated it for another 2 hours.

I baked these buns 2 hours before our dinner time. Remove the dough from the refrigerator onto a clean, lightly floured surface and divide the dough into 7 equal pieces ( weighed the dough, each burger bun 124 grams) or depending on the size of bun your would like. Oil baking tray and burger rings.

Shape your dough into round balls let them rest covered for 10 minutes.

Place them into rings. Take your palm and press down the dough so it becomes like a pita shape: round and more thin. These buns really puff up, so don’t be afraid to really squish them down.

Repeat to all your dough pieces and place the tray covered with a damp towel in a warm area to rise double in size.
Preheat your oven to 180°C.

When ready to bake, brush the top of your buns with a little melted butter (optional) and bake in the oven for 16 to 18 minutes. 

Remove them when golden brown, while they are still warm, brush more butter on top to give them a shiny texture and cover with a tea towel to encourage further softness.

Let cool about 10-20 minutes before eating! Serve with any filling of your choice! They keep 7 days in the fridge and reheat beautifully in the toaster or microwave.

These buns are a perfect addition for a burger night, so soft , delish and fluffiness is too good. Do try these since they turned out incredible and will be loved by all.

Labels: Sourdough Discard, Burger, Buns, Breads, Bread Bakers, Yeast

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
We take turns hosting each month and choosing the theme/ingredient.
This month’s theme is Sourdough.

Food Lust People Love: Fig Feta Serrano Ham Sourdough Focaccia 

Sneha's Recipe: Quick Sourdough Discard Burger Buns 

Karen's Kitchen Stories: Sourdough Seeded Bread with Tangzhong 

A Messy Kitchen : Hot Honey Sourdough 

A Day in the Life on the Farm: Sourdough Multi-Grain Bread

Zesty South Indian Kitchen : Sourdough Jewish Rye bread

Homemade Rice Wine#SundayFunday

This is my mother's recipe. A tried and tested recipe. My mother use to make this often and we all loved having this wine. By the way my mother use to prepare another different rice wine using raisins also will make and post this soon.. means maybe another Christmas.

Ingredients

275 Grams Raw Rice
3 Grams Fresh Yeast
1 Kg Sugar
2 Big Sour Limes juice
2 Liters Water
90 ML Gin
Other Requirements
5 - 6 litres Sterlized Glass or Ceramic jar (‘Buyaon’ in East Indian/ ‘Bharani‘ in Marathi)
a long Wooden spoon or stick to stir the contents
3 Sterilized Liquor Bottles around 750 ML Each
A Strainer
A large clean & dry steel pot to strain out the contents
A clean & dry funnel to pour the wine into the bottle

Method 
Wash the rice in water twice. The third time use boiled and cooled water to give it a final rinse. Keep aside.

Boil the water and keep it aside. When the water is luke warm, add rest of the ingredients. Fill this into a sterilized buyaon / jar along with dried yeast, sugar, sour lime juice, and stir the sugar until it is mixed well (doesn’t need to dissolve right away as granulated sugar will take sometime to dissolve). Cover the mouth of the jar with a clean cloth and lightly place the lid.

Keep the jar in a warm dry place of your kitchen. Stir the contents with the wooden spoon/clean wooden stick once a day, for two days. On the third day strain out the liquid and separate the rice. Grind the rice to a very coarse paste, pulsing it just two or three times.

Pour the liquid and the ground rice into the jar again and give it a good mix. 

Cover the mouth with the cloth and place the lid lightly. Keep this to ferment for 21 days undisturbed( do not stir it at all).

After 21 days, strain with a fine muslin/cheese cloth this into a another big sterilized jar which can hold all the wine. Ensure that the jar is placed where they needn’t be moved around (this is because the decanting process requires the containers to be absolutely still as the sediment settles to the bottom of the bottles). 

Next day again strain the wine with a muslin cloth carefully seeing that the sediment that's settled at bottom of the jar is still. Repeat this process another 2 times for the next two days.

On the third day add the gin and give it a good stir. Keep this again for a day or two. 

Now the final straining of the wine and it's ready to serve.
Cheers & Merry Christmas!

Check here also the other Homemade Wine Recipes

Ginger Wine
Orange Wine
Labels: Wine, Yeast, Christmas, Sugar, Rice, Sunday Funday, Homemade

Today we are in sharing recipes to spread Christmas cheer, like Cocktail or Mocktail recipes. Let's see what everyone is sharing here!

• Amy's Cooking Adventures: Gingerbread Mule 
• Mayuri's Jikoni: Homemade Pear Cider 
• Sneha's Recip: Homemade Rice Wine 
• Food Lust People Love: Spiced Hot Toddies 
• Karen's Kitchen Stories: The Sugar Plum Cocktail 
• A Day in the Life on the Farm: Winter White Cosmopolitan 
• 
  

Corn Bread#BreadBakers

Soft and spongy corn bread, my hubby who does not like corn also enjoyed this  corn bread. This corn bread contains cornmeal as well as corn kernels. It's a yeasted bread.

Ingredients 
75 Grams All Purpose Flour 

45 Grams Cornmeal  

60 Grams Caster Sugar 

1 Egg 

90 Ml Milk 
25 Grams Unsalted Butter - melted 

½ Teaspoon Instant Yeast 

120 Grams Fresh Corn Kernels
¼ Teaspoon Salt

Method

Grease and line a 6" square pan with parchment paper.

Sieve the all purpose flour. In a bowl add the all the dry ingredients - all purpose flour, cornmeal, salt, sugar and yeast. Mix it with a hand whisk.

In a another sauce pan melt the butter. Keep it to cool.

When the butter cools add the egg, milk and whisk till just blended, do not over whisk till it is foamy.

Mix in the dry ingredients and whisk till it is incorporated and no traces of flour is seen, now add in the corn kernels and mix it lightly. 

Cover the bowl and keep it aside till it doubles in volume (it took around an hour or so).

When it doubles in volume, give it a light mix and pour this into the prepared pan. 

Cover and leave it aside till it again doubles in volume for about 30 minutes or so. After 20 minutes preheat the oven at 170°C for 15 minutes. 

When the batter doubles in volume, bake it in a preheated oven for 35 to 40 minutes. 

When baked keep it on a wire rack to cool for 15 - 20 minutes. 

Lift the corn bread by the parchment paper and 

place it on the wire rack till it comes to room temperature. 

Slice it when warm and enjoy it with your tea.

 This make a perfect bread for breakfast for Hi Tea party.

Enjoy!!

Labels:  Breads, Corn kernels, Cornmeal, Egg, Yeast, Baked, Breakfast, Hi Tea, Healthy

"Let's get corny' is our tag line for this month's bread baker's and our host is Stacy of Food Lust People Love.

Do check here some of the corny breads our other baker's have done this month. 

Bacon Country Bread with Corn from Karen's Kitchen Stories
Corn Bread from Sneha's Recipe
Grits Sandwich Bread from Pastry Chef Online
Honey Skillet Cornbread from Making Miracles
Hot Water Cornbread from Palatable Pastime
Iowa "Corn" Pancakes from A Messy Kitchen
Polenta Rosemary Garlic Sourdough Bread from Spiceroots
Polenta-Crusted, Kernel-Dotted Sourdough from Culinary Adventures with Camilla
Sourdough Cornmeal Dinner Rolls from Zesty South Indian Kitchen
Southwestern Chicken Skillet with Cornbread Topping from A Day in the Life on the Farm
Studded Golden Cornbread from What Smells So Good?
Sweet Peach Cornbread from Food Lust People Love
Yeast Corn Breakfast Bread from AmbrosiaBlurb and badge: #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.