Friends who love food are special friends.
This afternoon, we played host to three of our good friends:
We decided to make some homemade hamburgers with some sourdough buns. The spread:
In addition to the burgers, we cut up and grilled a pineapple as well as three bananas:
Everything was very very yummy. We’re especially happy with the Sourdough Hamburger Buns which were a complete experiment (recipe below).
Emmett was quite the host, playing his “drums” (an old muffin mix can, an old coffee can and Nathan’s drum from South Africa) and showing off his train table and his slide in the backyard. In fact, he almost left with Chaass Yee-Yee:
Good food, good friends, good times.
As a bonus, here’s a movie of Emmett riding the teacups:
Recipe: Sourdough Hamburger Buns (adapted from wildyeastblog.com’s Hamburger Rolls recipe)
- 175 g starter
- 387 g flour
- 221 g water
- 194 g flour
- 12 g salt
- 2 eggs
- 42 g oil
- 20 g sugar
- 29 g molasses
- Combine sponge ingredients, mix to combine and let it sit 12-14 hours or overnight
- In the morning, add the rest of the ingredients and knead the dough until it passes the windowpane test
- Let it proof for another 3 hours (it should rise by 1.5 to 2x)
- Divide the dough into roughly 10 equal pieces, each about 100 g each
- Form the pieces into rolls, taking the top of the dough and folding it under the bottom to create a taut, even surface
- Cover the pieces with a floured towel or an oiled piece of plastic wrap
- Let them proof in a warm space for another 2-3 hours (they should increase in size by about 1.25x)
- Preheat the oven to 385º, prepare a steam bath in the oven
- Bake the rolls for 9 minutes with the steam bath, take out the water tray and bake for another 8-10 minutes
- Cool on a wire rack
- Cut in half lengthwise and serve your burger!