Sweet Bread Starter Hamburger Buns

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KBFlyer

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Mar 7, 2018
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Ontario Canada
Needed to revive my starter so made a batch of hamburger buns.

Waiting to get proofed.
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One dozen buns out of the oven.
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Had left over dough and froze some for later when needed. Just thaw and let them rise and bake like normal.
 
Last edited:
Wow those look great! I dont use my starter much anymore but found it can go months and come back to life within hours of feeding again.
Yes I have left mine in the back of the fridge for almost a year and after two feedings it came back to full strength. I also have lots dehydrated in the freezer as a back up. :)
 
Yes I have left mine in the back of the fridge for almost a year and after two feedings it came back to full strength. I also have lots dehydrated in the freezer as a back up. :)
Well now....I have one in the refrigerator I let go after forgetting about it. Been 6 months. I'll try to revive it.
 
Well now....I have one in the refrigerator I let go after forgetting about it. Been 6 months. I'll try to revive it.
I really don't think you can really kill a starter unless you use to hot of water to revive it. They say 110 F is max. I use a lot lower like 95-100 F just to be safe.
I also find patients is needed on old starter. Sometimes it takes several feedings. If you see any kind of action, small bubbles then it will take off down the line.
 
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