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1
In a medium bowl, using an electric mixer such as Kitchen Aid, combine 2 cups sourdough starter with 1 cup flour and 1/2 cup whole wheat flour.
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2
Mix on low speed until well blended, about 2-3 minutes.
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3
Cover slightly with plastic wrap and let sit on the counter for 2 hours.
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4
When dough has sat for 2 hours, add to the bread machine pan the milk, 2 tablespoons of melted butter, egg, salt and sugar.
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5
Add the sourdough mixture (I just dumped it in from the bowl).
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6
Add the 1 3/4 cup flour and gently smooth out evenly with your hand.
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7
Turn on the dough cycle.
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8
For the first 5 minutes check dough and add additional water or flour, which ever is needed.
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9
When dough cycle is completed turn the dough onto a lightly floured surface and form into a ball.
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10
Using a roller, flatten the dough to a large oval 1/2 inch thick.
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11
Cut dough into 4 inch rounds using a sharp cutter.
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12
Transfer rounds to a greased baking dish.
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13
Gather up excess dough and repeat until all dough is used.
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14
Brush tops with 1 tablespoon melted butter, cover and let rise.
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15
NOTE: The buns will rise some more once placed in the oven.
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16
For quick rise starters 1-1 1/2 hours.
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17
For slow rise starters 2 to 2 1/2 hours.
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18
Bake for 15-18 minutes in 350 F oven or until golden brown.
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19
Cool slightly then slice with bread knife before serving. (For best results I think, place on the grill cut side down for 15-20 seconds before applying your burger).
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20
NOTE: All starters are different so the amount of flour, water and rise time may be different. For this recipe I used Donna M's SF Starter.
