A Reason Beyond the Bread
My girlfriend is gluten intolerant, and sourdough is one of the few breads she can actually eat without issue. The long fermentation breaks things down in a way that seems to make it easier on her system, even though it's still wheat flour at the end of the day. That's part of why I keep coming back to sourdough baking instead of treating it like a novelty. It's not just a technique I like, it's bread she can actually sit down and enjoy.
Rich Enough to Need Patience
A standard sourdough dough is flour, water, salt, and starter. This one adds eggs, whole milk, and a full stick of butter worked in a tablespoon at a time, and that changes everything about how the dough behaves. It takes longer to build strength, longer to proof, and needs an overnight cold rest before shaping. None of that is optional if you want the texture right. The payoff is a bun that's soft enough to press between two fingers and still sturdy enough to hold a burger without falling apart halfway through.
