I can’t ever seems to get a sourdough started right or keep it going so I use this for one batch of sandwich buns.
SOURDOUGH STARTER
1 C warm water (110 degrees F)
1/2 T active dry yeast
1/2 t sugar
1 C AP flour
Stir all together. Cover loosely & let rest in warm, draft-free place for 8 hrs. or until that evening for dinner.
SANDWICH BUNS - Makes six 6” med sandwich buns
1 recipe sourdough starter
2 t sugar
1/4 t baking soda
3/4 C lukewarm milk or water
1/2 t salt
2 1/4 C flour
Stir all together.
Heat oven on lowest setting.
Spray baking dishes. Divide the dough into each.
Turn OFF oven.
Place dishes into warmed oven and let rise 1 hour.
Bake 350 for 20 mins.
Use whatever oven proof dish you have such as 6” pyrex pie plates, 6” white corningware sauce dishes with a handle, etc. whatever rows your boat.
Sounds good! You’re doing what most Italian bread recipes do - making a biga, or starter, for the dough for extra flavor
Do those have to all be eaten the day they are made or do they keep a day or two?