Sourdough Hot Dog Buns

I got the recipe for this one from King Arthur Flour, and the Quick-pickle cabbage from The Spruce Eats.

The Sourdough recipe was good, and it opened my eyes to using my sourdough starter with added yeast. A sort of sourdough hybrid, if you will. I’ve been having trouble getting a decent rise out of my sourdough bread. Now that yeast is back on store shelves, I’m throwing in a half teaspoon or so whenever I bake. It gets me that great rise, and that tangy crust.

The Pickled cabbage was… fine. I mean, it was good. But definitely nowhere near as delicious as a true pickled cabbage, or fermented sauerkraut or kimchi. Hmmm. I’m going to have to do a Kimchi recipe one day.