hot buns

when i have a burger out, even if it is otherwise perfectly crafted with grass-fed beef and cheese, house-made, sugar-free condiments, and organic vegetables, the bun is almost always white and lacking in nutrients. the bun is wonderfully fluffy, and sometimes freshly baked. but was the flour ground fresh? probably not. nor did it benefit from the long fermentation of sourdough.

so i decided i would see if a satisfyingly fluffy bun could be made from WW sourdough with just a little booster of active dry yeast. to be continued...