Sourdough Einkorn Hamburger Buns

For this recipe, you will make a Sourdough Levain the night before baking. Mix the starter in warm water until it dissolves, then beat in the flour with a fork until well-incorporated. Let stand in a covered glass bowl in a dark place for 12 hours.

2 tablespoons (30 g) sourdough starter

½ cup plus 1 tablespoon (130 g) warm water

1 cup (120 g) jovial All-Purpose Einkorn Flour

Now, you will make the dough using the Sourdough Levain, which will speed up the proofing on the day of baking.

5 cups (600 g) jovial All-Purpose Einkorn Flour

¼ cup (50 g) granulated sugar

2 teaspoons fine sea salt

Sourdough Levain

⅓ cup (80 g) warm water

⅓ cup (80 g) warm milk

4 tablespoons jovial Reserve Blend Extra Virgin Olive Oil or melted butter

3 large eggs

Directions at jovialfoods.com

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