Sourdough starter languishing in the refrigerator. A few tablespoons removed, fed fresh whole grain wheat flour.
The few tablespoons turned out to be too much. The weirdness of the starter with its exhausted flour contributes nothing in fact detracts significantly. It affects fresh flour rendering it akin to clay. It is inelastic and awful.
If the languishing starter were brought back to life fully bubbling away then it would not have enough time to exhaust its medium like this. Then a few teaspoons would flavor regular dough without adversely affecting its texture. But this is another story.
The trouble is refreshing the starter takes days of regular feeding, uses a lot of flour milled here at home, and hooks me into baking regularly to keep it going and there is only so much bread a bloke can have around. It doesn't keep well.
The whacked clay-like dough was adjusted three times with fresh water and flour and proofed three times, and it still did not behave as normal dough.
But I must hasten to say although the texture of the of the buns is too heavy, too dense and too dreadful to use for a bun, it sure does taste fantastic.
Of the original batch, one half of one bun was consumed. It tastes outstanding, but useless as bread. The portion adjusted with three additions fared as poorly and did not taste so intriguing.
A fresh batch without sourdough starter was whipped out in near record time. Using the same method the dough produced light puffy airy buns just as they should be for hamburgers and sliders.
Sometimes the sourdough is simply not worth the trouble.
Not much fat in this roast.
This is a roast ground to hamburger by Cuisinart and not by grinder. Due to the low fat content, significant butter is added.
It is simply the best hamburger I've ever tasted. Had I known hamburger can taste exactly like steak then I'd have done this a lot sooner. I learned some kind of fat doesn't grind very well, that should be removed. You can tell what fat will grind in the Cuisinart and what won't.
