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

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

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an