How to Make Perfect Sourdough Burger Buns with the Yudane Method

Рет қаралды 10,673

Matthew James Duffy

Күн бұрын

Пікірлер: 55

@ranns160 27 күн бұрын

I had so much fun watching this video! I love it!!

@simonamartinkute4457 27 күн бұрын

I made these buns today and it was very fluffy and incredibly delicious🤤 Definitely will make again for the weekend. Thank you for the recipe .

@johnsummers7389 5 ай бұрын

Fantastic video Matthew!!! Great job on showing the process and the accidents you have which makes you more real and relatable.

@itsjude1 Жыл бұрын

I’m gonna try this recipe this weekend. I’ve blown the top off of my starter before…but never shot it off a table!! Sourdough goals!! 😂

@matthewjamesduffy Жыл бұрын

Lol, my only regret is not catching it on camera hahaha.

@phduffy Жыл бұрын

Perfect timing , going to make burgers for the long weekend

@M4T1J4P0 Жыл бұрын

Pure gold! Thanks, Matthew.

@matthewjamesduffy Жыл бұрын

Thanks buddy!

@beedlejuice2324 3 ай бұрын

Wow! I made these today and they are the best hamburger buns I have ever made. Thank you for the recipe and the video. DELICIOUS!

@matthewjamesduffy 3 ай бұрын

Right on. So happy to hear that!

@beedlejuice2324 2 ай бұрын

Okay - I have made these 3 times now and I can't even tell you how great these are! Thank you again..... The whole family thank you. Last time I made them, I burned half the batch and I almost cried!

@berthabertha6220 3 ай бұрын

OMG! I just made these and they are so nice and fluffy. I would not have attempted to make these if you didnt make this perfect video. Thank you so much! (When you made the yudane you said the wrong amount of flour but is was correct on screen)

@ranns160 27 күн бұрын

Back in the day, I made buns in a muffin top pan.

@RobertofNH 23 сағат бұрын

Great recipe Matthew. Please check the calculator for this. The butter and egg amounts don't seem correct.

@matthewjamesduffy 23 сағат бұрын

Thanks for watching. It is correct. The levain % is so high in the final dough and flour is low that it looks off. Check the total formula for the true recipe %.

@donnacardermaywhort4274 6 ай бұрын

I made these yesterday and serve them today to guest. They were absolutely excellent. Texture was great. Flavor was great and they held up well never broke apart. Thank you so much. This will be my go to recipe. I have one question can yudane Method be used with any breads that I bake? Thank you, Donna

@matthewjamesduffy 6 ай бұрын

Hey Donna happy to hear that. Yes you can. I have a few recipes in my upcoming book that use this method. I find about 5-`5% works well. I also like to make it with things like buckwheat or teff.

@davidrl41 Ай бұрын

Great video, thanks! I've never created a starter dough for my buns before, I'm going to try this!! Btw, your link to the calculator is broken. Any chance that is still available? Thanks!!

@matthewjamesduffy Ай бұрын

Hey, thanks for watching! The link is working on my end not sure what is happening. If you send me an email I can send it to you.

@Jade-Codes Ай бұрын

Is there something i can use instead of milk powder?

@kirstenmartin2650 9 ай бұрын

do you know about the Swedish mixer Ankarsum? best table everything you need strong mixer.

@SolCanyonKitchenWisdom Жыл бұрын

Could I just eliminate the eggs to make them vegan or would you recommend an egg replacement? Great recipe great video. Thank you.

@ellenbristol7899 Ай бұрын

I'm wondering what the benefit is to a low hydration starter vs a 1:1 starter and less water/milk in the formula itself?

@matthewjamesduffy Ай бұрын

Great question! A low hydration (stiff) starter ferments more slowly, enhancing flavour complexity and contributing to a stronger dough structure. This results in better volume, making it ideal for sweet breads and pastries with rich, nuanced flavours and excellent rise.

@ghca-mo7xb 11 күн бұрын

Where did the extra flour come from . How much did you take ?

@matthewjamesduffy 11 күн бұрын

Not sure what you mean by extra flour. The recipe is linked in the description if you have any questions about the weights.

@vasishtvasan75 9 ай бұрын

lovely vid matt! can eggs be replaced with something else in this recipe?

@matthewjamesduffy 9 ай бұрын

Thank you! Yes you could increase the water in place of the egg.

@KaitlinLuksa 9 ай бұрын

Lol I've had my starter overflow and knock off it's lid countless times, but I haven't had it explode yet 😅

@matthewjamesduffy 9 ай бұрын

Haha was a first for me also! WIsh I caught it on camera.

@joaopedroalmeidadasilva9285 Жыл бұрын

Great buns! Isn't the buns kind of acidic? What's the theory behind building the levain with sugar? Thank you MatheGreat buns! Isn't the buns kind of acidic? What's the theory behind building the levain with sugar? Thank you Matthew

@matthewjamesduffy Жыл бұрын

Thanks! No, it's not acidic at all and it pairs great with a burger.

@beamoscrilla7691 8 ай бұрын

The sugar is more food for the yeast to consume. Acidity in the starter happens when bacteria gets too active, so keeping the starter well fed (stiff starter with sugar) will keep the yeast happy.

@kirstenmartin2650 9 ай бұрын

do you have a challenger bread pan /. they are made in the states for bread sour dough

@matthewjamesduffy 9 ай бұрын

Yes I have 4

@alexschubert Жыл бұрын

@NovitaListyani channel on KZfaq is a fantastic deeper dive into yudane. Love the video!

@ElenaNoiia 6 ай бұрын

I already have a sweet stiff starter as i use it for bread, should i skip the first part of the recipe? I tried other recipes fors brioche and it seems that i do something wrong in the mixing part, the dough seems almost overmixed and warmed up even after mixing for few seconds with lots of starts and stops, but it still comes out sticky and doesnte proof very well? What am i doing wrong pls help

@matthewjamesduffy 6 ай бұрын

I wouldn't skip it but if you think your starter is ripe and active go for it. I am not sure without looking at the recipes but usually with brioche you want to chill most of the ingredients before mixing.

@ElenaNoiia 6 ай бұрын

Thank you! Last time I used claire saffitz doughnuts brioche recipe but I improvised with adding 20% of the stiff levain instead of active dry yeast

@matthewjamesduffy 6 ай бұрын

@@ElenaNoiia right on I have no idea who that is but I love doughnuts!

@ElenaNoiia 6 ай бұрын

Next time I'll try with this one and see if the process will make better dough performance!

@checkwhatsleft4565 Жыл бұрын

Pouring boiled water into flour that's scald, isn't it, yudane is to heat it up on the stovetop with medium or lower heat, I suppose...?

@matthewjamesduffy Жыл бұрын

Cooking it is Tangzhong.

@pyd3461 11 ай бұрын

Do you use nonfat milk powder or fat milk powder?

@matthewjamesduffy 11 ай бұрын

I use skim milk powder but I think either would work.

@jacek2203 10 ай бұрын

Caculator for buns is not working :(

@matthewjamesduffy 10 ай бұрын

What isn't working for you, I just checked and it seems fine on my end.

@jacek2203 10 ай бұрын

@@matthewjamesduffy When I click on link, I have error called "Sorry, we couldn't find that page".

@matthewjamesduffy 10 ай бұрын

@@jacek2203 oh strange! Could you email me and ill send it to you? You can find my email in my bio and on my IG

@lawrenceworthen4971 Ай бұрын

No amounts for final steps? WTH?

@matthewjamesduffy Ай бұрын

All the amounts are listed in the recipe.

@lawrenceworthen4971 Ай бұрын

Where would I find the recipe?

@matthewjamesduffy Ай бұрын

@@lawrenceworthen4971it’s linked in the description

@lawrenceworthen4971 Ай бұрын

@@matthewjamesduffy oh thank you, thank you, thank you! I was about to go into sourdough panic!

@karenbrooks3765 Жыл бұрын

Love the video but the music is really unnecessary