Ingredients:

Instructions:

1. In a large bowl, combine sourdough discard, milk, sugar and instant yeast.
2. Add flour, whole wheat flour and salt. Mix well.
3. Cut the butter into smaller pieces and use either micorwave or the stove to melt. Then add the soft/melted butter to the dough and knead until fully incorporated.
4. Cover the dough with a wet towel and let it rest until it doubles in volume (for about 4 hours, depending on the temperature of your kitchen).
5. Place the dough on a work surface and divide it into eight equal pieces.
6. Roll out each piece of dough and place half a sausage inside.
7. Seal the dough.
8. Place the pigs in the blankets on a baking sheet, cover with either a wet towel or plastic wrap and leave them in the fridge overnight.
9. On the next day, take the buns out of the fridge and preheat your oven to 220 °C.
10. Boil water and mix 60 g of hot water with 8 g of baking soda.
11. Make diagonal slits in the buns and brush each bun with the baking soda solution.
12. Bake for 16 minutes.