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.

Well, whatdoyouknow. I found this with a Google search on
"Schlotzsky's bread". Apparently it has been the topic of discussion
on rec.food.recipes.

I suppose the following recipe could be suitably modified for
sourdough buns.

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Date: Wed, 29 Jan 2003 14:22:24 +0000
From: Mark mburggra1 @ prodigy.net
Subject: Schlotzsky's Bread
Newsgroup: rec.food.recipes

Schlotzsky's Bread

1/2 cup warm water (110 degrees F/45 degrees C)
1 tablespoon white sugar
2 1/4 teaspoons active dry yeast
1/4 teaspoon baking soda
1 1/2 teaspoons warm water (110 degrees F/45 degrees C)
3/4 cup warm milk (110 degrees F/45 degrees C)
1/2 teaspoon salt
2 1/2 cups bread flour
2 tablespoons cornmeal

In a small bowl stir together the warm water, sugar, and yeast. Stir
to dissolve and set aside. In a large bowl dissolve baking soda with
the 1 1/2 teaspoons warm water. Add the warm milk, salt, and one cup
of the flour. Beat with a wire whisk until smooth. Beat in yeast
mixture and remaining flour. Batter should be thick, sticky, and
smooth. Prepare two pie pans with non-stick spray. Dust pans with
cornmeal. Place 1/2 dough in each pie pan. Batter will spread during
rising time. Spray top of dough with non-stick cooking spray. Cover
and let rise for one hour. Repeat spraying of bread with non-stick
cooking spray. Bake in a preheated 375 degree F (190 degrees C) for 20
minutes. Allow to cool for an hour before slicing.
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