The sourdough buns recipe


Prep time
30 minutes
Cooking time
50 minutes
Total time
1 hour, 20 minutes


The sourdough buns recipe


100 g
active sourdough
200 g
old dough
150 ml
100 ml
acidified milk
400 g
flour for bread
potato (cooked, grated)
12 g
20 g


Mix lively the active sourdough with lukewarm water and add kefir and old dough.  Mix all thoroughly. Add the sifted flour and grated potatoes and prepare the dough. Let dough stand for 30 minutes, then add salt and thoroughly mixed. Finally, add the melted butter and knead until the butter absorb. Leave to rise to double. On floured surface and gently flatten.  Folded is dough from getting top-down, bottom-up, from right to left and left to right. We let the dough rest for 30 minutes, this still repeat 2x.


Divide the dough into 8 pieces and shape the buns. We put them on a baking sheet with baking paper, cover and let rise to double.


Preheat oven to 230 ° C and an empty baking sheet, put down the pot with water. If everything is hot enough, rolls gently translate well with baking paper on a hot plate. So we cut with a razor blade top, then top with cold water and sprinkle with seeds. Bake for about 20 minutes, add the paper on top and bake for 10 minutes. When finished remove from oven, then top with cold water and leave to cool on the grid.

 What is old dough sourdough?

   100 g active sourdough with 100 g water and 100 g flour - thus obtain 300 g leaven live. To do this, add 500 g of flour and 200 g water. Leave to rise and leave the dough collapsed. This old dough and divide into of 200 g and freeze. Only one day before use should be removed from the freezer and let thaw.