Similar Posts


  1. Love these clear instructions! Wondering if I can do an overnight second rise in the refrigerator once the buns are formed, instead of a 3-6 hr rise at room temp?

    1. Hi Rachel, yes! I often change my plans and transfer the dough to the fridge and bake the next day. They might be more sour but if you’re fine with that then go for it!

      1. Thank you for the response! I am starting the process tonight. All I have is a paddle with my stand mixer so I think I will have to finish it out by hand in step 2 – that will work, right? Or should I continue to use the paddle? I don’t use my stand mixer very often. My hand mixer has hook attachments but I dont imagine it’ll be strong enough. Will let you know how it goes! I am excited for these!

        1. I would use the dough hook if you have it! For sure strong enough to knead the dough! If you only have a paddle attachment I’d hand knead instead. Let me know how it goes! You could also experiment with the paddle to knead and I’d love to know how that goes! Seems like the dough would get too tangled in the paddle and maybe add too much air into the dough though.

          1. 5 stars
            These are delicious and turned out really well for my first time! I ended up using the two hooks of my hand mixer instead of the paddle with my stand mixer. Gotta find a hook for my stand mixer — would definitely be easier with that. It was my first time doing a window-pane test so I ended up over-kneading to get the desired consistency…I probably kneaded for like 20-21 minutes in all…aye!! So, the buns came out dense and a little chewy. I’ll know for next time not to knead for so long. I’ll also make the buns a bit bigger! My Nilgai burgers were hanging out of the sides, ha. Had the leftover buns with salmon burgers and a garlic/lemon aioli (froze them for 2 days to make sure they didnt get hard) and that was a great flavor combo! Will definitely be making again, even if just to freeze and have on hand. Loved it, and thank you so much for your help!

          2. Yay! Love that you’re making it work for you. That’s what it’s all about. It’s so hard creating sourdough recipes since everybody is working with so many different variables. Great job!! Also your burgers sound delicious!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating