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Sourdough Buns     Printer Version
Vegan — 1½ Carb Choices © 2013

A friend of mine (Bill Karoly), owns a small business producing and selling sourdough starter. He sent me a pack starter that was created from starter that was over 100-years old. I immediately set about bring it to life in a quart Mason jar and it did exactly as it was supposed to do. I then used it to create this Sandwich or Hamburger bun. It is unique with the sourdough flavor and the nutty flavor of 10-grain cereal from Bob's Red Mill.
Nutritional Information
Makes 24 Buns
Sodium Per Recipe: 295.4 mg
Sodium Per Bun: 12.8 mg

Nutritional Data Per Bun:
Calories: 152.1
Protein: 5.342 g
Carbohydrate: 24.4 g
Dietary Fiber: 1.676 g
Total Sugars: 1.383 g
Total Fat: 3.703 g
Saturated Fat: .461 g
Monounsaturated Fat: 1.673 g
Polyunsaturated Fat: 1.054 g
Cholesterol: 27.6 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .227 g
Total Omega-6 FA: 0 g
Calcium: 13.3 mg
Potassium: 56.1 mg
Sodium: 12.8 mg
Vitamin K: 3.448 mcg

Makes 24 Sourdough Buns

  • 1 cup + 2 tablespoons warmed filtered water* (trace)
  • 2 tablespoons red wine vinegar (2.384 mg)
  • 2 tablespoons vital wheat gluten (5.916 mg)
  • 2 tablespoons white granulated sugar (trace)
  • teaspoon ascorbic acid, or 3 500 mg Vitamin C tablets crushed (trace)
  • 1 tablespoon soy lecithin granules(trace)
  • 1 large egg (70 mg)
  • 4 tablespoons expeller pressed canola oil (trace)
  • cup 10-grain cereal (trace)
  • teaspoon granulated onion (.331 mg)
  • 1 tablespoon Malted Barley Flour (1.114 mg)
  • cup Sourdough, from your starter (1.25 mg)
  • 4 cups bread flour (10 mg)
  • 1 tablespoon plus 1 teaspoon bread machine yeast (8 mg)
  • 1 egg white (54.4 mg)
  • 1 tablespoon sesame seeds (.99 mg)

Place all ingredients into your bread machine in order listed. Set machine for dough. While machine is working, set egg out to come to room temperature. When dough is nearly ready, separate egg white into small bowl, add a dash of filtered water, briskly whisk with basting brush or whisker and set aside.

Cover baking sheets with parchment paper.

Roll dough out onto lightly floured bread board and sliced in half. Set one half aside. Press down on the half on the board until about a half-inch thick. Cut with either English muffin forms or large biscuit cutter . Set each bun on cooking sheet (generally a jelly roll pan)

Brush egg white on tops, sprinkle sesame seeds evenly over each bun. Place in oven or over warm vent or in another warm area. Let rise uncovered in preheated oven for about 45 minutes, as instructed above, or if outside of oven, cover with very light cheesecloth or paper towels and let rise for about one-hour to an hour and a half.

If rising in oven, turn oven on to 375° F and set for 18 minutes. Check at 16 through oven window if you have one. Don't open an oven if you if you don't need to. Ovens are not evenly heated and when opening a door you let out about half the heat rather instantly.

If letting dough rise outside of the oven, preheat to 375° F and when ready, gently carry buns to oven, and place on middle rack. Close oven door and set timer for 12 to 14 minutes. Baking time might take up to 18 minutes, however.

Cool buns on rack by pulling them off the baking sheet using the parchment paper.

Buns will freeze well in zipper lock bags. Let stand on counter for about an hour to thaw or use a 30-second button in a microwave. Never microwave unsalted bread (baked) items more than 10-seconds. If you do, they'll turn into baseballs.

*You may exchange nonfat milk with the water. Add 103 mg per cup to the recipe total if you do. [Back to Top]