Can I use store-bought flour instead?

Yes. If you don't mill your own flour at home , you can still make deliciously soft whole wheat burger buns. With store-bought flour, you can skip the resting step (fermentolyse) if you like. In my experience, it only makes a noticeable difference to fresh-milled buns. Here are some suitable store-bought flour alternatives .

Can these be made with sourdough discard?

Yes. Replace the active starter with the same amount of sourdough discard, then add 1 sachet (7g) of instant yeast after the rest period. Knead for about 2 minutes to incorporate the yeast before adding the fridge-cold butter. Let the dough rest for 45 minutes , then shape and proof for 30 minutes , or until the buns are visibly puffy and soft to the touch. Egg wash and bake as written.

Can I use oil instead of butter?

You can, but the crumb may be slightly tighter. The water content in cold butter turns to steam during baking, providing a little more lift and a lighter texture. Oil will still produce soft buns, but they may not quite as much. (I haven't tested this recipe with oil myself yet.)

How Do I restore softness?

These buns should stay soft for several days when stored airtight. If they lose a little of their bounce, a quick refresh can bring them back. Microwave them on low in 10–15 second bursts until soft and warm again.

Soft Wheat

Freshly-milled and full of character, soft wheat flour is at the heart of these bakes. Whether it’s bread, cake, or crust, these recipes show that soft wheat can be used to bake anything.