The recipe is based on the Wild Yeast blog.
Instead of using whole wheat, I used unbleached white and replaced 53g with spelt.
The buns didn't rise much, and so not much overspring either. I noticed a strong buttery taste when the bun was consumed on the same day, but the buttery taste decreased the next day.
A nice bun recipe using sourdough starter, but I don't think the texture is soft enough for hamburger bun.
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