The natural fermentation creates a tangy, soft, and fluffy bun with a slightly chewy crust. Sourdough buns are often ... If you’d like a shiny finish on your buns, beat the egg and brush it ...

Gastown’s Nelson the Seagull ferments its sourdough for two days, making it taste amazing (and go easy on your stomach). With a soft, moist centre and a deliciously crispy and chewy crust ...

Maybe it’s all the kneading and boiling, or the combination of firm, chewy dough and a stiffer, shiny crust, but these rolls ... James Morton’s twice-cooked sourdough recipe lends itself ...