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9s-102.7 2.6-132.1-9c-19.6-7.8-34.7-22.9-42.6-42.6-11.7-29.5-9-99.5-9-132.1s-2.6-102.7 9-132.1c7.8-19.6 22.9-34.7 42.6-42.6 29.5-11.7 99.5-9 132.1-9s102.7-2.6 132.1 9c19.6 7.8 34.7 22.9 42.6 42.6 11.7 29.5 9 99.5 9 132.1s2.7 102.7-9 132.1z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-pinterest\" viewbox=\"0 0 496 512\"><title>pinterest<\/title> <desc>pinterest icon<\/desc><path fill=\"currentColor\" d=\"M496 256c0 137-111 248-248 248-25.6 0-50.2-3.9-73.4-11.1 10.1-16.5 25.2-43.5 30.8-65 3-11.6 15.4-59 15.4-59 8.1 15.4 31.7 28.5 56.8 28.5 74.8 0 128.7-68.8 128.7-154.3 0-81.9-66.9-143.2-152.9-143.2-107 0-163.9 71.8-163.9 150.1 0 36.4 19.4 81.7 50.3 96.1 4.7 2.2 7.2 1.2 8.3-3.3.8-3.4 5-20.3 6.9-28.1.6-2.5.3-4.7-1.7-7.1-10.1-12.5-18.3-35.3-18.3-56.6 0-54.7 41.4-107.6 112-107.6 60.9 0 103.6 41.5 103.6 100.9 0 67.1-33.9 113.6-78 113.6-24.3 0-42.6-20.1-36.7-44.8 7-29.5 20.5-61.3 20.5-82.6 0-19-10.2-34.9-31.4-34.9-24.9 0-44.9 25.7-44.9 60.2 0 22 7.4 36.8 7.4 36.8s-24.5 103.8-29 123.2c-5 21.4-3 51.6-.9 71.2C65.4 450.9 0 361.1 0 256 0 119 111 8 248 8s248 111 248 248z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-facebook\" viewbox=\"0 0 448 512\"><title>facebook<\/title> <desc>facebook icon<\/desc><path fill=\"currentColor\" d=\"M400 32H48A48 48 0 0 0 0 80v352a48 48 0 0 0 48 48h137.25V327.69h-63V256h63v-54.64c0-62.15 37-96.48 93.67-96.48 27.14 0 55.52 4.84 55.52 4.84v61h-31.27c-30.81 0-40.42 19.12-40.42 38.73V256h68.78l-11 71.69h-57.78V480H400a48 48 0 0 0 48-48V80a48 48 0 0 0-48-48z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-print\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>print<\/title> <desc>print icon<\/desc><path d=\"M19 8H5c-1.66 0-3 1.34-3 3v6h4v4h12v-4h4v-6c0-1.66-1.34-3-3-3zm-3 11H8v-5h8v5zm3-7c-.55 0-1-.45-1-1s.45-1 1-1 1 .45 1 1-.45 1-1 1zm-1-9H6v4h12V3z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-squares\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>squares<\/title> <desc>squares icon<\/desc><path d=\"M22 9V7h-2V5c0-1.1-.9-2-2-2H4c-1.1 0-2 .9-2 2v14c0 1.1.9 2 2 2h14c1.1 0 2-.9 2-2v-2h2v-2h-2v-2h2v-2h-2V9h2zm-4 10H4V5h14v14zM6 13h5v4H6zm6-6h4v3h-4zM6 7h5v5H6zm6 4h4v6h-4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-regular\" viewbox=\"0 0 512 512\"><title>heart<\/title> <desc>heart icon<\/desc><path fill=\"currentColor\" d=\"M458.4 64.3C400.6 15.7 311.3 23 256 79.3 200.7 23 111.4 15.6 53.6 64.3-21.6 127.6-10.6 230.8 43 285.5l175.4 178.7c10 10.2 23.4 15.9 37.6 15.9 14.3 0 27.6-5.6 37.6-15.8L469 285.6c53.5-54.7 64.7-157.9-10.6-221.3zm-23.6 187.5L259.4 430.5c-2.4 2.4-4.4 2.4-6.8 0L77.2 251.8c-36.5-37.2-43.9-107.6 7.3-150.7 38.9-32.7 98.9-27.8 136.5 10.5l35 35.7 35-35.7c37.8-38.5 97.8-43.2 136.5-10.6 51.1 43.1 43.5 113.9 7.3 150.8z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-solid\" viewbox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg>\t<\/p>\n<div class=\"tasty-recipes-image\">\n\t\t<img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"405\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/06\/blog-images-3-768x432.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"Whole grain wheat sourdough hamburger buns with tarragon\" data-pin-nopin=\"true\" style=\"width:100%;height:56.25%;max-width:1920px\" title=\"Whole Grain Wheat Sourdough Hamburger Buns With Tarragon 98\"\/>\t<\/div>\n<div class=\"tasty-recipes-entry-content\">\n<div class=\"tasty-recipes-ingredients\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<ul>\n<li><span data-amount=\"300\" data-unit=\"g\">300 g<\/span> whole grain wheat sourdough starter (100% hydration)<\/li>\n<li><span data-amount=\"125\" data-unit=\"g\">125 g<\/span> whole grain wheat flour<\/li>\n<li><span data-amount=\"125\" data-unit=\"g\">125 g<\/span> white wheat flour<\/li>\n<li><span data-amount=\"150\" data-unit=\"g\">150 g<\/span> water or milk<\/li>\n<li><span data-amount=\"8\" data-unit=\"g\">8 g<\/span> fine sea salt<\/li>\n<li><span data-amount=\"1\" data-unit=\"tablespoon\">1 tablespoon<\/span> of chopped tarragon<\/li>\n<li>sesame seeds for topping<\/li>\n<li><span data-amount=\"10\">10<\/span> ice cubes for creating steam during baking<\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS-->\t\t\t<\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-instructions\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li id=\"instruction-step-1\">In the evening, mix 150 g of whole grain wheat flour with 150 g of water and 1 heaping tablespoon of (active) rye sourdough starter. Cover and let it ferment overnight until bubbly and doubled in volume.<\/li>\n<li id=\"instruction-step-2\">To prepare the dough, mix together all of the above well risen starter (300 g), 150 g of milk (or more if the dough feels stiff, depending on the whole grain flour you are using \u2013 add it later with the salt), and 250 g of flour. Mix until all ingredients come together. The dough should be soft to be able to knead it without any resistance. Cover the bowl with a cloth and let it sit for 1 hour. I like to place my dough into a warm place (i.e. slightly warm oven \u2013 between 23-25\u00b0C). A higher temperature will make your dough more alive and active.<\/li>\n<li id=\"instruction-step-3\">After 1 hour add 8 g of salt, chopped tarragon and knead the dough for couple of minutes until smooth. Let it rest again for 1 hour.<\/li>\n<li id=\"instruction-step-4\">After 2 hours the dough should have risen for about a third of its initial volume and should feel alive and airy between your fingers. Take it out on the working surface, dust it with flour, turn it dusted side down, fold it over itself and shape a ball. Let it rest for 10 minutes.<\/li>\n<li id=\"instruction-step-5\">Next, take your bench knife (or knife) and divide the dough into 5 (or 4 or 6) pieces. Shape each piece into a ball and put shaped buns on a floured parchment paper.<\/li>\n<li id=\"instruction-step-6\">Let the burger buns rise for 1.5-2 hours (or more, depending on how cold is your kitchen). Check if the buns are ready to be put in the oven by poking them with the finger. If they are ready, the indent should sprinkle back slowly. If they not ready, the indent will spring back quickly.<\/li>\n<li id=\"instruction-step-7\">At least half an hour before the bake, preheat your baking stone to the maximum temperature of your oven.<\/li>\n<li id=\"instruction-step-8\">When ready, brush the buns with water, sprinkle them with sesame seeds, cut the parchment paper around each bun and transfer them to the baking stone. I use my pizza peel for this. Throw 10 ice cubes on a baking pan, close the door and lower the temperature to 235\u00b0C\/455\u00b0F. Leave the loaf to bake for 25-30 minutes or until nicely brown. If necessary, turn the buns for couple of times to brown them evenly.<\/li>\n<li id=\"instruction-step-9\">Leave to cool and then make your favorite hamburger.<\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-notes\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ul>\n<li>I prepared sourdough starter in the evening, left it ferment overnight, mixed the dough in the morning, left it ferment for 2 hours, shaped the buns and left them rise for another 1.5-2 hours.<\/li>\n<li>For this hamburger bun recipe, you could also use unfed sourdough starter directly from the fridge, it will work as well.<\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-other-details\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n<ul>\n<li class=\"author\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\">Author:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-author-name\">Natasha Krajnc<\/span><\/li>\n<li class=\"prep-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"\/><\/svg>Prep Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">4 hrs 10 mins<\/span><\/li>\n<li class=\"cook-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"\/><\/svg>Cook Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cook-time\">30 mins<\/span><\/li>\n<li class=\"category\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-folder\"\/><\/svg>Category:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-category\">bread<\/span><\/li>\n<\/ul><\/div>\n<\/div>\n<\/div>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-5-720x525.jpeg\" alt=\"Whole wheat sourdough hamburger buns with tarragon\" class=\"wp-image-5189\" title=\"Whole Grain Wheat Sourdough Hamburger Buns With Tarragon 99\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-5-720x525.jpeg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-5-420x306.jpeg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-5-768x560.jpeg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-5-840x612.jpeg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-5-1536x1120.jpeg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-5-2048x1493.jpeg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-5-1568x1143.jpeg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-5-150x109.jpeg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-5-380x277.jpeg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><figcaption class=\"wp-element-caption\">Left: tarragon in my herb garden. Right: chopping tarragon.<\/figcaption><\/figure>\n<\/div>\n<h2 class=\"wp-block-heading\" id=\"whole-grain-wheat-sourdough-tarragon-hamburger-buns\">Whole Grain Wheat Sourdough Tarragon Hamburger Buns<\/h2>\n<h3 class=\"wp-block-heading\" id=\"baking-schedule\">Baking Schedule<\/h3>\n<p>I prepared sourdough starter in the evening, left it ferment overnight, mixed the dough in the morning, left it ferment for 2 hours, <a href=\"https:\/\/www.mydailysourdoughbread.com\/sourdough-shapes\/\" data-type=\"post\" data-id=\"4720\"><strong>shaped the sourdough buns<\/strong><\/a> and left them rise for another 1.5-2 hours.<\/p>\n<h3 class=\"wp-block-heading\" id=\"ingredients\">Ingredients<\/h3>\n<p><em>Yields<\/em>: 6 small sourdough buns\/5 medium-sized burger buns\/4 big homemade sourdough hamburger buns<\/p>\n<ul class=\"wp-block-list\">\n<li>300 g whole grain wheat sourdough starter (100% hydration)<\/li>\n<li>125 g whole grain wheat flour<\/li>\n<li>125 g white wheat flour<\/li>\n<li>150 g water or milk (I used milk)<\/li>\n<li>8 g fine sea salt<\/li>\n<li>1 tablespoon of chopped tarragon<\/li>\n<li>sesame seeds for topping<\/li>\n<li>10 ice cubes for creating steam during baking<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\" id=\"instructions\">Instructions<\/h3>\n<ul class=\"wp-block-list\">\n<li>To begin this sourdough hamburger bun recipe, start the night of when you want to make the buns. In the evening, mix 150 g of whole grain wheat flour with 150 g of water and 1 heaping tablespoon of (active*) rye sourdough starter. Cover and let it ferment overnight until bubbly and doubled in volume. (*You could also use unfed sourdough starter directly from the fridge, it will work as well.)<\/li>\n<\/ul>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-6-720x525.jpeg\" alt=\"Whole wheat sourdough hamburger buns with tarragon\" class=\"wp-image-5190\" title=\"Whole Grain Wheat Sourdough Hamburger Buns With Tarragon 100\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-6-720x525.jpeg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-6-420x306.jpeg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-6-768x560.jpeg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-6-840x612.jpeg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-6-1536x1120.jpeg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-6-2048x1493.jpeg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-6-1568x1143.jpeg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-6-150x109.jpeg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-6-380x277.jpeg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><figcaption class=\"wp-element-caption\">Left: Risen whole grain wheat sourdough starter in the morning ready to be mixed. Right: Mixed bread dough ready for making sourdough bun.<\/figcaption><\/figure>\n<\/div>\n<ul class=\"wp-block-list\">\n<li>To prepare the dough, mix together all of the above well risen starter (300 g), 150 g of milk (or more if the dough feels stiff, depending on the whole grain flour you are using \u2013 add it later with the salt), and 250 g of flour. Mix until all ingredients come together. The dough should be soft to be able to knead it without any resistance. Cover the bowl with a cloth and let it sit for 1 hour. I like to place my dough into a warm place (i.e. slightly warm oven \u2013 between 23-25\u00b0C). A higher temperature will make your dough more alive and active.<\/li>\n<li>After 1 hour add 8 g of salt, chopped tarragon and knead the dough for couple of minutes until smooth. Let it rest again for 1 hour.<\/li>\n<li>After 2 hours the dough should have risen for about a third of its initial volume and should feel alive and airy between your fingers. Take it out on the working surface, dust it with flour, turn it dusted side down, fold it over itself and shape a ball. Let it rest for 10 minutes.<\/li>\n<li>Next, take your bench knife (or knife) and divide the dough into 5 (or 4 or 6) pieces. Shape each piece into a ball and put it on a floured parchment paper.<\/li>\n<li>Let the buns rise for 1.5-2 hours (or more, depending on how cold is your kitchen). Check if the buns are ready to be put in the oven by poking them with the finger. If they are ready, the indent should sprinkle back slowly. If they not ready, the indent will spring back quickly.<\/li>\n<li>At least half an hour before the bake, preheat your baking stone to the maximum temperature of your oven.<\/li>\n<\/ul>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-7-720x525.jpeg\" alt=\"Whole wheat sourdough hamburger buns with tarragon\" class=\"wp-image-5191\" title=\"Whole Grain Wheat Sourdough Hamburger Buns With Tarragon 101\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-7-720x525.jpeg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-7-420x306.jpeg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-7-768x560.jpeg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-7-840x612.jpeg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-7-1536x1120.jpeg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-7-2048x1493.jpeg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-7-1568x1143.jpeg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-7-150x109.jpeg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-7-380x277.jpeg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><figcaption class=\"wp-element-caption\">Left: shaped burger buns. Right: baked sourdough bun.<\/figcaption><\/figure>\n<\/div>\n<ul class=\"wp-block-list\">\n<li>When ready, brush the buns with water, sprinkle them with sesame seeds, cut the parchment paper around each bun and transfer them to the baking stone. I use my pizza peel for this. Throw 10 ice cubes on a baking pan, close the door and lower the temperature to 235\u00b0C\/455\u00b0F. Leave the loaf to bake for 25-30 minutes or until nicely brown. If necessary, turn the buns for couple of times to brown them evenly.<\/li>\n<li>Leave sourdough buns to cool and then make your favorite hamburger. \ud83d\ude42<\/li>\n<\/ul>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"478\" height=\"720\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-8-478x720.jpeg\" alt=\"Whole wheat sourdough hamburger buns with tarragon\" class=\"wp-image-5192\" title=\"Whole Grain Wheat Sourdough Hamburger Buns With Tarragon 102\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-8-478x720.jpeg 478w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-8-279x420.jpeg 279w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-8-768x1156.jpeg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-8-558x840.jpeg 558w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-8-1020x1536.jpeg 1020w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-8-1360x2048.jpeg 1360w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-8-1568x2361.jpeg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-8-150x226.jpeg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-8-252x380.jpeg 252w\" sizes=\"auto, (max-width: 478px) 100vw, 478px\"\/><figcaption class=\"wp-element-caption\">My assembled burger using my sourdough hamburger bun recipe<\/figcaption><\/figure>\n<\/div>\n<p>As I am writing this post I am more than 4000 miles away from home in a city which has four time more residents than the country I come from \u2013 New York City!<\/p>\n<p>I have been looking forward to this moment so much and now it\u2019s finally here.\u00a0 It\u2019s the final event of the <a href=\"http:\/\/www.saveur.com\/saveur-blog-awards-2015-voting-closed\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">Saveur Blog Awards 2015<\/a> taking place tomorrow and on Thursday when winners in each of 13 categories will be announced! I am so excited to meet all the talented bloggers from around the world and Saveur team, to hear their stories and write some new ones.<\/p>\n<p>Just before I left, the summer sneak peeked back at home. End of the May is my favorite time of the year. Elder tree is in its full bloom, grasses are tall and there is a warm scent in the air telling me everything is going to be OK. I\u2019ve spent these last days in the nature, exploring my herb garden, taking photos and letting myself to express.<\/p>\n<p>Sourdough baking is one of my favorite ways to express myself. Possibilities are endless. Hence, this wonderful sourdough hamburger bun recipe! <\/p>\n<p>If you\u2019re looking for other sourdough recipes to make, check out my <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/roasted-pumpkin-seed-pesto-sourdough-bread-tedxyouth-talk\/\" data-type=\"post\" data-id=\"460\">pesto sourdough<\/a><\/strong> using <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/roasted-pumpkin-seeds-pesto-with-pumpkin-seed-oil\/\">pumpkin seed pesto<\/a><\/strong> posts!<\/p>\n<p>And here are more grains in sourdough<\/p>\n<p>How do you like your favorite hamburger? Have you ever made homemade sourdough hamburger buns? Do you have a favorite recipe for hamburger buns? Tell me in a comment below.<\/p>\n<h2 class=\"wp-block-heading\" id=\"whole-wheat-sourdough-hamburger-buns-faqs\">Whole Wheat Sourdough Hamburger Buns \u2013 FAQs<\/h2>\n<div id=\"rank-math-faq\" class=\"rank-math-block\">\n<div class=\"rank-math-list \">\n<div id=\"faq-question-1678078578404\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">Is whole-wheat good for sourdough?<\/h3>\n<div class=\"rank-math-answer \">\n<p>Yes,<strong> whole-wheat flour can be a great ingredient<\/strong> to use in sourdough baking. This flour contains more fiber, vitamins, and minerals than refined flour, making it a healthier option. Additionally, the natural sweetness of whole-wheat flour can add depth of flavor to your resulting bread. Overall, using whole-wheat types of flour in your sourdough baking (like in this hamburger sourdough buns recipe) can add <a href=\"https:\/\/www.webmd.com\/diet\/health-benefits-of-wheat\" target=\"_blank\" rel=\"noreferrer noopener\">nutritional value<\/a> and flavor to your bread.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1678078598810\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">How many carbs are in a sourdough hamburger bun?<\/h3>\n<div class=\"rank-math-answer \">\n<p>The number of carbs in a sourdough hamburger bun can vary depending on the recipe and the size of the bun. However, on average, a sourdough hamburger bun that is about <strong>4 inches in diameter<\/strong> can contain around <strong>20-25 grams of carbohydrates<\/strong>.<\/p>\n<p>It is important to note that the exact number of carbs can vary based on the specific ingredients used, such as the type and amount of flour, sugar, or other additives.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1678078642517\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">Are whole-wheat hamburger buns healthy?<\/h3>\n<div class=\"rank-math-answer \">\n<p>Whole-wheat hamburger buns can be a healthier option compared to their refined flour counterparts. Whole wheat is a good source of dietary fiber, vitamins, and minerals that are essential for good health.<\/p>\n<p>However, it is important to keep in mind that whole-wheat hamburger buns may still contain added sugar, salt, and other ingredients that can be unhealthy if consumed in excess. <strong>Portion control and moderation are key factors<\/strong> in maintaining a healthy diet.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<figure class=\"wp-block-embed aligncenter is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\">\n<p>\n<iframe loading=\"lazy\" title=\"Difference Between Whole Grains and Refined Grains Explained By Dr. Berg\" width=\"840\" height=\"473\" src=\"https:\/\/www.youtube.com\/embed\/q0N8xddsDqI?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/p>\n<\/figure><\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>I decided to make whole grain wheat sourdough hamburger buns with tarragon from my herb harden. I rarely use tarragon but after making these buns I look at it differently. I was positively surprised how well the tarragon and sesame seeds go together and how the tarragon brings the sweetness of the whole grains even […]<\/p>\n","protected":false},"author":1,"featured_media":214409,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[31284,3165,6254,16673,69533,6848],"dealstore":[],"offerexpiration":[],"class_list":["post-214408","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-buns","tag-grain","tag-hamburger","tag-sourdough","tag-tarragon","tag-wheat"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Whole Grain Wheat Sourdough Hamburger Buns With Tarragon - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=214408\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Whole Grain Wheat Sourdough Hamburger Buns With Tarragon - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"I decided to make whole grain wheat sourdough hamburger buns with tarragon from my herb harden. I rarely use tarragon but after making these buns I look at it differently. I was positively surprised how well the tarragon and sesame seeds go together and how the tarragon brings the sweetness of the whole grains even […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fivemor.com\/?p=214408\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-04-30T08:32:33+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/04\/image-8-558x840.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"558\" \/>\n\t<meta property=\"og:image:height\" content=\"840\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"8 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/fivemor.com\/?p=214408#article\",\"isPartOf\":{\"@id\":\"https:\/\/fivemor.com\/?p=214408\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371\"},\"headline\":\"Whole Grain Wheat Sourdough Hamburger Buns With Tarragon\",\"datePublished\":\"2025-04-30T08:32:33+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/fivemor.com\/?p=214408\"},\"wordCount\":1719,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/fivemor.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/fivemor.com\/?p=214408#primaryimage\"},\"thumbnailUrl\":\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/04\/image-8-558x840.jpeg\",\"keywords\":[\"Buns\",\"Grain\",\"Hamburger\",\"Sourdough\",\"Tarragon\",\"Wheat\"],\"articleSection\":[\"Bread\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/fivemor.com\/?p=214408#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/fivemor.com\/?p=214408\",\"url\":\"https:\/\/fivemor.com\/?p=214408\",\"name\":\"Whole Grain Wheat Sourdough Hamburger Buns With Tarragon - 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