Epic buns from Super Sourdough: The Foolproof Guide to Making World-Class Bread at Home (page 123) by James Morton

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute rye sourdough starter for wholemeal sourdough starter. Dough must prove 5.5 hours or up to overnight.

  • breadenthusiast on January 08, 2026

    These are delicious, although a bit more sour than I expected them to be -but it's a good contrast with the sweetness, I like it. Baking them covered in foil didn't work for me (maybe my oven? or the tin?). When I removed the foil after 30 minutes, the buns were barely cooked and completely pale, so I took off the foil and baked it for 15 more minutes, and that worked fine.

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