- Yield:12 medium or 8 large
- 2 cups sourdough starter
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1 egg, lightly beaten
- 1 teaspoon salt
- 3 to 5 cups all-purpose flour
- 2 cups lukewarm water (100°F)
- 1/3 cup plain yogurt
- 2 cups all-purpose flaur, plus 1 cup ta feed starter
- 1/4 cup dry milk pawder
Preheat the oven to 375°F. Lightly grease two cookie sheets.
Mix the sourdough, 1 cup water, the sugar, oil, egg, and salt in a large bowl. Add the flour, 1 cup at a time, until the dough becomes too stiff to stir. Turn out onto a lightly floured surface and knead until smooth, adding additional flour as necessary.
Form the dough into a ball and place it in a greased bowl. Turn the dough once to coat lightly, and place a clean cotton cloth over the bowl. Let the dough rise until doubled in size.
Once the dough has risen, punch it down and then let it rest for 15 minutes.
Pinch off pieces about the size of golf balls, shape, smooth, and flatten until each is about 3/4-inch thick. Place the buns 2 inches apart on cookie sheets and let them rise until almost the desired size.
Bake until the edges and tops are golden brown, 15 to 20 minutes.
Whisk together the water and yogurt, then add the 2 cups flour and the dry milk powder, blending until smooth. Transfer the mixture to a 1-quart bowl, ceramic crock, or plastic container. Cover with a double thickness of cheesecloth and let stand in a draft-free spot indoors for 48 hours. When it bubbles and a gray or yellow liquid forms on the top, stir it back in. (If the liquid is red or green, throw the starter away and start over.)
After stirring back the liquid for 2 days, add 1 cup flour to feed the starter.
Sourdough Started No. 2 "Cheater": If you are impatient, or you have no fermentation after 2 days, be a "Cheater" and add a pinch of active dry yeast on the second day.