It’s ice cream season…
…and when you make ice cream, you end up with a lot of unused egg whites. And when you have a lot of egg whites, @txfarmer’s super soft sourdough sandwich bread calls my name. So I whipped up 2.5 kg of her dough substituting buttermilk for her specified whole milk. And when it’s ice cream season, it’s also burger season so a quarter of the dough went into burger buns topped with @nbicomputer’s onion roll topping. Interestingly, the onion topping kind of turned the buns into coronavirus look-alikes. The rest of the dough went into what I’m now calling my White Buttermilk Brioche. The buttermilk causes a much darker crust than I usually get on this super light, shredible sourdough crumb. Buns worked great for our burgers and just had an excellent egg salad sandwich on the brioche. Good to be back home and baking.
Phil
