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HotDog sourdough buns recipe

-550g bread flour
-100g active sourdough starter
-170ml lukewarm whole milk
-100ml lukewarm water
-40g honey or maple syrup
-21g melted butter
-2 eggs (one to mix with dough, other one for egg wash)
-8g sea salt
-sesame seeds (optional)

1. Combine starter, milk, water, honey, one egg and butter until frothy
2. add flour and salt, in stand mixer low speed for 10 min until soft Doug not sticky .
3. in butter grease bowl let dough rest and cover for 3 hrs to fermented at 80F.
4. shape 8-10 buns of 130g ea on a cookie sheet covered let rest for 1hr or until double in size 
5. mix one egg with a water splash and egg wash it.
6. bake it at 400F for 15min or until golden brown.
7. ENJOY. 

Hot Dog Sourdoug Buns Recipe

Classic Sourdough Loaf Recipe

-500g bread flour
-100g Sourdough starter
-350g filtered water
-10g sea salt
*when cold weather add 50g more of starter.

1. Add water and starter mix until frothy 
2. Add flour and salt combine all until all flour is hydrated.
3. Cover and let rest for 1hr 
4. Start stretch and folds every 30min four times 
5. Let bulk fermented, once is ready preshape then let rest for 20min 
6. Final shaping, place in baneton covered and let rest for 1 hr before start cold proofing. 
7. Put into fridge for cold proofing for at least 8hrs before baking.
8. Score dough 
9. Bake in dutch oven, roasting pan or loaf pan at 450F for 35 min covered and 15 min uncover at 425F.

My go to Classic Sourdough Recipe

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-500g Bread Flour 
-350g Water
-100g starter
-10g Salt
-100g chocolate chips
-4 Tbsp instant coffee 

*dissolved coffee in the water first then the starter, add all the rest, mixed well and follow all sourdough steps, add the choc chips in the 3rd stretch & folds.

Chocolate Chip Espresso Sourdough Ingredients 

-500g Bread Flour
-375g Water
-100g starter
-50g Beet root powder
-50g Honey or maple syrup
-40g Brown Sugar
-12g Cocoa powder (hydrated in 24g water)
-10g Salt


Red Velvet/ Beet Root Chocolate Sourdough Ingredients 

Jalapeno Cheddar Sourdough Recipe

*Open Baked at 500F steamed for 20min with 7min in expansion scoring, then 20min at 475F without steam. Add inclusions in 2nd stretch & folds.

-450g Bread flour
-50g Whole wheat flour
-325g Water
-100g Starter
-10g Salt 
-75g Diced cheddar cheese 
-50g Diced fresh jalapeños 



Jalapeno Cheddar Sourdough Ingredients 

@MatildaGoldenCrust

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@MatildaGoldenCrust

Matilda the sourdough starter

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