Making Hamburger Buns: My Burger Bun Story
What was it that motivated me to start baking my own bread products? It was a study I read listing all the additives that bread manufacturers put in their products (including hamburger buns). The one additive that caught my attention was azodicarbonamide (also known as ‘ADA’ or the ‘Yoga Mat Additive’). This additive has no nutritional value whatsoever; and, it’s used in over 500 bread products (such as buns, tortillas, sliced bread, pizzas, bagels, etc…) by 130 companies (including Betty Crocker, Pillsbury, Little Debbie, Earth Grains, Starbucks and McDonald’s). The reason ADA is called the ‘yoga mat additive’ is because it’s also used during the manufacturing process of Yoga Mats and flip-flops to aerate the products’ plastic, making them lighter and spongy. Read the WHO report on ADA. The report’s Executive Summary says it all.
Bottom-line, if a bread product has a shelf-life longer than a week, then it’s likely it has an artificial ingredient that a reasonable person (or a family dog) wouldn’t acknowledge as food. Since commonsense tells me not to eat things with ingredients that aren’t food, I came up with several bread-product recipes for Foodie Post. After many months of testing, the following is my ‘Burger Bun Recipe’.