These are the rolls I mentioned a couple posts ago. They are starter, and a sponge made of water and cut-up pieces of a stale, whole wheat baguette. They came up quite light, and really held up to veggie burgers, lettuce, tomato and all the other stuff. Sometimes I just can't bear to waste the ends of my homebaked bread, and there are only so many breadcrumbs and melba toast you can use. This is yet another way to avoid waste. Hooray!
2 comments:
What a great way to use leftovers and scraps! Love it!
I should mention that the crumb is much tighter than my typical breads-which is fine for a hamburger bun, but it wasn't something I deliberately tried to achieve.
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