These homemade sourdough buns are naturally fermented using an apple-based starter, creating a flavorful, fluffy texture without the need for commercial yeast. Simple to make and full of depth, these buns are perfect for breakfast, sandwiches, or as a side to any meal. Try this easy no-yeast sourdough bun recipe today
Recipe for sourdough buns without yeast
Discover how to make soft, flavorful sourdough buns without using commercial yeast! This recipe uses a unique apple-based sourdough starter to create a naturally fermented dough that results in airy, delicious buns with a crisp crust. Perfect for sandwiches, breakfast, or simply enjoyed with butter, these buns are easier to make than you think!
The recipe yields 8-10 pieces, depending on how big you make them.
Servings: pc.
Sourdough Buns without Yeast
These homemade sourdough buns are naturally fermented using an apple-based starter, creating a flavorful, fluffy texture without the need for commercial yeast. Simple to make and full of depth, these buns are perfect for breakfast, sandwiches, or as a side to any meal. Try this easy no-yeast sourdough bun recipe today
Equipment
- Kitchen Scale
- Cutting Board
- Chef’S Knife
- Blender
- Stand Mixer (Option 1)
- Hand Mixer (Option 2)
- Bowl
- Baking Tray
- Oven
Ingredients
Apple Sourdough
- 5 pcs. Apples or 6 if they are on the small side
- 165 gram Sourdough The above active apple sourdough
- 400 gram Water warm
- 700 gram Wheat Flour
- 50 gram Graham Flour
- 12 gram Salt
Instructions
Apple Sourdough:
- Take 5-6 apples, wash them, remove the core, and blend the apples into a purée! Place in a clean jar with a loose lid (it should have a little air) and leave it on the table (not too warm, otherwise it will mold) for 5-6 days. Stir it 1-2 times every day. When it gets darker, smells like dark beer, and rises a few hours after stirring, it is ready for use!
Apple Sourdough Buns:
- Put all ingredients in a mixing bowl and mix for 8-10 minutes using a kitchen machine (use a hand mixer and dough hooks if you don’t have a kitchen machine). The dough should release from the sides of the bowl. Add 1-2 tablespoons more flour if needed and mix again. Add 3-5 grams of yeast to ensure the bread rises. Place the lovely dough in an oiled bowl with a lid and let it rise for 12-18 hours on the kitchen counter. Pour the dough onto a floured surface and cut out buns. Place on a baking sheet and bake at 230 degrees Celsius (446 degrees Fahrenheit) with fan-assisted heat + top/bottom heat for about 15-18 minutes. It’s helpful to add a bit of steam. Enjoy and bon appétit! ??
