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May 17th, 2024: Sourdough Burger Buns

We’re late to the party, I’m sure, but we wheeled out our grill this past week for the first time in quite a while! My husband, Jonathan, bravely grilled steak for my birthday back in February, but it’s been tucked away since then. This week, he put a few pork chops on the grill for our weekly date night. I sauteed some onions and garlic, and we topped the chops with that – delish! Naturally, we had thick slices of bread on the table, too – a whole wheat sourdough I made earlier in the week. And I’ve been buying the good butter for our bread lately; a bit of a splurge, but it’s so, so good!

With the long summer nights coming our way, and the warmer temps, grilling burgers becomes a regular staple at our house. I love a good burger, and I’m always so glad when the bun can keep up with it! Substantial enough to hold together under all those toppings, but light enough to still be able to bite into it. This coming week, you’ll get my favorite sourdough burger buns – just in time for Memorial Day! I’ve made a lot of burger buns, and these are always a hit. They’re made with bread flour and freshly-milled white whole wheat (giving you the added nutrients but a lighter flavor), as well as just a bit of butter, milk, and egg to keep them tender. If you’re grilling – or making anything that can go on a bun – give these a try!

My house sourdough is available weekly, and is made with a good amount of freshly milled flours. I use a mix of hard red wheat, hard white wheat, and spelt in my house loaves. They all have different flavors, and I find the combination to be a delightful mix. I can’t seem to make this fast enough to keep up with my family!

Which baked goods would you like to see on the menu more often? Are there items you’d like to be able to get every week? I’ve been thinking quite a bit about how to offer more choices for you each week. If you have favorites, or staples that you would like to get regularly, please do let me know!

Orders are open now and will stay open until Tuesday, May 21st for pickup on Thursday and Friday, May 23rd-24th. Most of the sourdough breads I make take about 36 hours from start to finish; I close the orders on Tuesday since by that evening I’m mixing up what I need for Thursday breads! Breads can be picked up at my home in Hillsdale, or at Hillsdale College – just indicate your preference when you order.

Payment is by cash, check, or cashapp, or by credit card when you order at hillsdalehearth.com.