When late April weather went over 80 Fahrenheit, I decided to make a lobster salad. Then, using commercial yeast, I quickly whipped a batch of potato rolls. Yes, I'm a sourdough obsessed bread nerd, but this was a window of opportunity and I didn't have wild yeast! Here's what I got.
Wolfgang Süpke #repost
When looking for guidance on baking German breads, Wolfgang Süpke is my inspiration, whether referring to older posts...
My first trial at making my own buns fell flat. But lobster rolls taste always great, even on store-bought buns.