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Outlaw Salted Sourdough Beet Buns


If you've been following my blog this past year, you'll know about my foray into sourdough. Because I have an excess of sourdough starter, I have made Sourdough Pizza my standard as well as my Sourdough Banana Bread and even my hamburger buns!

For Valentines' Day, I wanted to make pink sourdough buns. So I used some beet powder to achieve the effect. I decided to use a local-to-me salt because I love the smoky, spice flavor profile. You can use whatever you prefer or even use seeds.

 Ingredients makes 8 buns
  • 1 cup sourdough starter (recently fed)
  • 1 cup whole milk
  • 3-1/2 cups all-purpose flour + more for dusting the workspace and the baking sheet
  • 1 Tablespoon organic granulated sugar
  • 2 teaspoons organic beet powder
  • 1-1/2 teaspoon salt
  • 1-1/2 teaspoon active dry yeast
  • 1 egg, lightly beaten
  • oil for greasing the bowl
  • heavy cream for brushing
  • salt for sprinkling (I used the Outlaw Salt from Big Sur Salts)


Procedure

Place the sourdough starter and milk in a large mixing bowl. Stir in the sugar and salt, then sprinkle the dry active yeast over the top. Let stand for a few minutes before adding in the egg. 


Fold in the flour and beet powder with a wooden spoon until a shaggy dough forms. Then knead until smooth, approximately 5 minutes.


Form into a ball and drizzle with oil. Turn to coat before covering the bowl with a damp kitchen towel. Let rise for 90 minutes.

After about 90 minutes the dough should be nearly doubled its original size. Turn the dough onto a lightly floured surface and fold over itself four times with a 90-degree between each fold. Divide the dough ball into eight equal pieces.

Form the buns into a ball, then fold the dough under while pinching the bottom together. You will get a smooth tight surface. Place the buns on a lightly floured baking sheet. Cover them lightly with a towel and let them rise for another 60 to 90 minutes. They should be nicely puffed.


Preheat the oven to 375 degrees Fahrenheit during this last rise. Brush the tops of the buns with a little bit of cream and sprinkle with salt.


Bake for 30 to 40 minutes until the buns are firm to the touch and a beautiful golden brown. Let cool completely before storing.


You'll be seeing these for some special burgers soon. Stay tuned!

Comments

  1. This is so fun! I love the color. I started some sourdough starter recently. I made one loaf of bread, but didn't let it sit long enough before cutting into it. I need to take another shot.

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