Skip to main content

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.

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa