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Store your starter for vacation, hamburger buns & more!

Hello, bread-making friends!

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As summer vacations approach, I wanted to share my trusted method for putting your sourdough starter into "hibernation" mode during your travels—and then waking it back up when you return.

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The process is super simple. With minimal adjustments to your routine, your refrigerator becomes a temporary home for your starter, where it can patiently wait until you're ready to bake again.

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Once you're back, just a few strategic feedings will restore your starter back to normal.

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But also, a few recipes designed to get you outside (or not) and grilling: hamburger buns two ways, hot dog buns, and more.

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Read on!

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In this week's newsletter:

• Guide: Store your starter when on vacation
• Recipes: Soft sourdough potato buns, milk buns, sourdough hot dog buns
• Baking Question: Can I freeze my pizza dough?
• Links: The microbes in our sourdough starter. Sourdough sitters.

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💡 How To Store a Sourdough Starter in the Fridge For Vacation

Say it with me: the fridge is your friend. This super-easy method is my go-to when I'm out on travel.

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Plus, I go into how I revive it from the fridge to get it ready again for baking.

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READ STARTER VACATION GUIDE →

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🍞 Soft Sourdough Potato buns

These wonderful buns are soft like marshmallows roasting over a campfire (before you singe them a little too much, because I know I always do). They're super soft and delightfully squishy.

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If you have a weekend grilling session coming up, you know what to do (get some potatoes!).

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GET BUN RECIPE →

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🍞 Fluffy milk bread hamburger buns

These buns are a little less rich and dense than the potato buns above, and they're so, so, so incredibly light. Thing of these like shokupan in bun form.

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They're perfect for hamburgers, yes, but also so great for egg sandos, BLTs (try it!), or even sloppy joes.

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GET MILK BUN RECIPE →

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🍞 Sourdough Hot Dog Buns

I love these hot dog buns. The dough is straightforward to work with, and you'll impress anyone because you made your own.

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I dare say once you try these, those "taste like paper" ones from the market will be off limits from here on out.

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GET HOT DOG BUN RECIPE →

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👋🏼 Be a Bread Nerd (Like Me)

If you enjoyed this week's newsletter, you'll love our community of totally nerdy (in the best way possible) sourdough bakers. The annual membership gets you access to our private chat and forum, recipe archives, recorded and live sessions, and all my baking spreadsheets & tools.

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JOIN NOW →

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💬 Member Discussion of the Week

When making my Detroit-style pizza, you can freeze the parbaked and cooled crust for up to 3 months. To use it, thaw it overnight in the fridge. Then, take the dough out after preheating your oven, top it with toppings, and bake.

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If you're making the Detroit-style pizza specifically, place the thawed crust in the pan the next day and pick up where I start adding the cheese at the perimeter.

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🛟 2 Ways I Can Help You Today

• Don't throw out that sourdough starter discard! Use a starter cache to keep it in the fridge for weeks.
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• Interested in making the softest sourdough bread possible? Check out the tangzhong technique to bring softness and fantastic keeping qualities to your sandwich bread, rolls, and more.

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📙 What I'm Reading and Watching

• ​Sourdough under the microscope reveals microbes cultivated over generations (The Conversation). Endlessly fascinating what goes on in our jars sitting on the counter.
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• ​Sourdough sitting service rises to the occasion (BBC; Thanks, Marc!). I guess instead of using the fridge, call these guys 🙂

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Until next week, happy baking!

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Maurizio Leo

P.S. A crazy thing happened the past week: Amazon had my cookbook listed for $9. Check your local listing!