10/16/2026
Homemade Sourdough Rye Buns
DAY 1
(sourdough baking does not have to be so complicated and precise)
Step 1: Combine the Liquids & Starter
Place a measuring jug on your digital scale and zero/tare it.
Add 560g kefir or buttermilk.
Measure 160g active sourdough starter into a bowl.
In a mixing bowl, pour the liquid mixture, active starter, and a splash (~35–40g) of maple syrup or honey.
Whisk until smooth and well combined.
Step 2: Prepare & Mix the Flour
Measure out 600-700g bread flour and 100–150g dark rye flour into a separate container.
Stir the two flours together.
Sprinkle anise seeds directly into your liquid mixture.
Pour the flour blend into the liquid bowl and stir until a shaggy, cohesive dough forms.
Cover the bowl and allow it to rest (autolyse) for 30min.
Step 3: Add Salt & Knead
After resting, remove the cover.
Measure and sprinkle 16g salt evenly over the dough.
Wet your hands with water and work the salt into the dough by folding, stretching, and pressing for 2–3 minutes until fully incorporated.
Re-cover the bowl and let it sit for another 30 minutes.
Step 4: Stretch & Fold (Bulk Fermentation)
Wet your hands, and perform a set of stretch-and-folds: grab one edge of the dough, stretch it and fold it over the top. Rotate the bowl and repeat for all four sides.
Cover and repeat the stretch and fold 3-5 more times every 30 minutes. After stretch and folds let the dough rise.
Step 5: Shape & Transfer to Banneton
Lightly dust your work surface with flour.
Turn out the fermented dough. Gently fold the sides inward to shape it into a neat, round or oval log with good surface tension.
Transfer the shaped dough seam-side up into a well-floured oval banneton basket. Pinch any loose seams closed along the center.
Lightly dust the exposed top, cover and place in the refrigerator overnight (cold proofing).
