Common Mistakes & How to Avoid Them

• Over-kneading the dough – Kneading too long can make the dough tough and difficult to shape. Stop once the dough passes the windowpane test and feels smooth.
• Under-proofing – If the buns are baked before they’ve risen enough, they will turn out dense. Allow the dough to proof until it has risen 80–90% in volume, using the finger-poke test as a guide.
• Over-proofing – Proofing too long causes the buns to collapse or wrinkle after baking. Bake as soon as they reach the right volume.
• Incorrect hydration – Adding all the yogurt or liquid at once may make the dough too sticky. Always reserve some and adjust gradually.
• Inactive or weak starter – A sluggish starter leads to poor rise and dense buns. Make sure your sweet stiff starter is fed and active before baking.
• Uneven shaping – Poorly shaped dough balls can bake unevenly. Take time to create smooth, tight rounds for a uniform crumb and appearance.

• Over-baking – Leaving the buns too long in the oven dries them out. Bake until golden brown and check doneness with a thermometer (internal temp around 90–93°C).

Ingredient Substitutions & Variations

• Milk options—substitute whole milk with plant-based milk (adjust hydration if needed).
• Sugar swaps—white or coconut sugar works—just tweak amount based on sweetness preference.
• Add-ins—swap poppy seeds for sesame or chia seeds; add dried fruit or citrus zest of your choice.
• Flavor shift—use lime zest instead of lemon, or stir in herbs like rosemary for savory versions.

Troubleshooting Guide

• Buns turn out dense – Starter may be weak or dough was under-proofed. Make sure your sweet stiff starter is active and allow enough proofing time.
• Dough is too sticky – Hydration is too high. Hold back some yogurt or flour until the dough feels manageable, then adjust gradually.
• Wrinkled or collapsed tops after baking – Dough was over-proofed or oven not preheated properly. Bake once proofed 80–90% and ensure oven is fully heated.
• Crumb is tough or chewy – Dough may have been over-kneaded. Stop kneading once the dough passes the windowpane test.
• Unevenly shaped buns – Dough pieces were not scaled or rounded properly. Use a kitchen scale and roll into smooth, tight balls for even baking.
• Dry texture inside – Over-baked or insufficient hydration. Reduce baking time slightly and check internal temperature (90–93°C).
• Pale crust – Oven temperature too low or no egg wash applied. Preheat oven thoroughly and brush with egg wash before baking.
• Sour flavor stronger than expected – Starter was left too long or over-fermented. Use the starter at peak activity for a milder flavor.

Serving Suggestions & Storage

• Perfect with—a smear of lemon curd, berry jam, or a drizzle of honey.
• Best enjoyed fresh—warm them in the oven briefly to revive softness.
• Storage—keep in an airtight container for up to 2 days; freeze cooled buns wrapped in foil for up to 1 month.

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