On Fri, 7 Nov 2003 14:04:36 -0000, "Tweed" wrote:

I am very new to making SD. Therefore I am the last person to give advice. I
have been practicing for only a month. Other than pancakes I have made only
four "batches" of Bread. But I am eager to see if any one else has an
answer. :^ D.

Although Schlotzsky's has a sourdough bun, they also have other types,
like a whole wheat bun, etc. I was hoping you could offer some insight
in how to get that particular crumb texture in a bun.