tag:blogger.com,1999:blog-159951797621016709.post8132723669074884186..comments2023-08-17T07:34:54.802-04:00Comments on The Gingered Whisk: Sourdough Hot Dog BunsJennihttp://www.blogger.com/profile/18176894505795627332noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-159951797621016709.post-9437680537712415282014-05-30T16:05:05.554-04:002014-05-30T16:05:05.554-04:00These look yummy...I'm super impressed that yo...These look yummy...I'm super impressed that you worked with sourdough at all! I'm scared of it ;)Amy https://www.blogger.com/profile/09501526334314028890noreply@blogger.comtag:blogger.com,1999:blog-159951797621016709.post-79396238025826175982014-05-22T21:06:47.854-04:002014-05-22T21:06:47.854-04:00They look great! I like the airy crumb; and the cr...They look great! I like the airy crumb; and the crust has a beautiful color, they remind me of pretzels :)Agoshttps://www.blogger.com/profile/03892901982619476863noreply@blogger.comtag:blogger.com,1999:blog-159951797621016709.post-70877880114656943392014-05-22T08:33:29.165-04:002014-05-22T08:33:29.165-04:00Oh Jenni, that crumb looks just divine! I would lo...Oh Jenni, that crumb looks just divine! I would love to sink my teeth into one of those right now!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-159951797621016709.post-75605829801442679862014-05-21T18:13:51.437-04:002014-05-21T18:13:51.437-04:00Congrats on surviving your crazy day and for such ...Congrats on surviving your crazy day and for such a lovely final product!Rachel Hammerhttps://www.blogger.com/profile/05381560364416085062noreply@blogger.comtag:blogger.com,1999:blog-159951797621016709.post-17496145941491883362014-05-21T11:44:54.676-04:002014-05-21T11:44:54.676-04:00100% starter means that the starter is fed equal a...100% starter means that the starter is fed equal amounts of flour and water - When I feed my starter I have (for example) 100 g starer, 100 g water and 100 g flour mixed together. Higher hydration rates (like 120%) mean more water than flour and yield more open crumbs, but are also more difficult to handle and work with. A lower hydration rate yields smaller crumbs, but are much easier to work with (think braiding a challah). I prefer to keep my starter at 100% because it lends itself to most recipes easiest, and its not difficult to change the hydration for a small amount of starter for a specific recipe. Jennihttps://www.blogger.com/profile/18176894505795627332noreply@blogger.comtag:blogger.com,1999:blog-159951797621016709.post-68933553205647781642014-05-21T11:37:37.089-04:002014-05-21T11:37:37.089-04:00It was sticky, and messy, and kind of stressful. L...It was sticky, and messy, and kind of stressful. LOL Most of my buns are kind of wonky shaped, but taste and texture sometimes win over appearance, right?Jennihttps://www.blogger.com/profile/18176894505795627332noreply@blogger.comtag:blogger.com,1999:blog-159951797621016709.post-42284221550966703552014-05-21T11:36:47.457-04:002014-05-21T11:36:47.457-04:00I totally did that on purpose... LOL :)I totally did that on purpose... LOL :)Jennihttps://www.blogger.com/profile/18176894505795627332noreply@blogger.comtag:blogger.com,1999:blog-159951797621016709.post-8189859392175520432014-05-21T11:12:46.576-04:002014-05-21T11:12:46.576-04:00What does the terminology "100%" or &quo...What does the terminology "100%" or "80%" sourdough starter refer to? I had never heard of it (even though I use my starter all the time and make some pretty darn deliscious stuff...) I've seen both in these bun recipes and don't have a clue what they are talking about.woozlehttps://www.blogger.com/profile/09839602033566670243noreply@blogger.comtag:blogger.com,1999:blog-159951797621016709.post-67904774805757348722014-05-21T00:48:53.815-04:002014-05-21T00:48:53.815-04:00All those holes - it's like a ciabatta hotdog ...All those holes - it's like a ciabatta hotdog bun. How artisanal of you, Jenni! ;)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-159951797621016709.post-66081469257152836462014-05-20T22:05:45.941-04:002014-05-20T22:05:45.941-04:00Shaping dough into hot dog rolls scares me for som...Shaping dough into hot dog rolls scares me for some reason. Power to you for getting it done with so many things stacked against you.Kelsterhttps://www.blogger.com/profile/03352948367472763730noreply@blogger.comtag:blogger.com,1999:blog-159951797621016709.post-20817175166293572232014-05-20T12:49:11.010-04:002014-05-20T12:49:11.010-04:00I love the sourdough tang. Nice crumb you got ther...I love the sourdough tang. Nice crumb you got there!Varada's Kitchenhttps://www.blogger.com/profile/12093169551959751087noreply@blogger.comtag:blogger.com,1999:blog-159951797621016709.post-76740877851470317612014-05-20T12:03:27.674-04:002014-05-20T12:03:27.674-04:00That looks like a really good crumb, especially fo...That looks like a really good crumb, especially for a cold, rushed job! <br /><br />Oh and personally I think a dinosaur footprint on each roll would have given them a very artisan touch :)Anonymousnoreply@blogger.com