Toasted and slathered with butter or filled with your favorite sandwich spread, these sourdough buns make a wonderful sandwich. Sourdough starters are personal things. Many starters have long and distinguished careers. There is also much myth and legend about sourdough. We use a starter that grew from a sample given to us by The Bake Shop in Girdwood, Alaska.. Their starter has a history that goes back some 80 years.

• 1 1/2 cup sourdough starter
• 2 teaspoons sugar
• 2 1/2 cups bread flour

• 1/2 cup water
• 1 1/2 teaspoons salt
• 2 1/2 teaspoons dry activated yeast

1. Dough can be made in a bread machine capable of making large loaves of bread or:
2. Place all ingredients in a large bowl and make your dough. Remove from bowl to floured surface and knead thoroughly.
3. Return the dough to the bowl and cover with a cloth and place in a warm place to rise. When the dough has doubled, remove dough to floured surface and knead until uniform consistency.
4. Separate into four equal parts for small loaves or eight parts for buns. Roll each part into a flattened ball. Arrange the flattened balls on a baking sheet and cover with a cloth. Set aside in a warm place to rise. When the edges of the dough balls touch, bake in a preheated 375°F. oven for 20 to 25 minutes or until the crust is golden brown.