Start with a well fed sourdough starter. I bring mine out of the refrigerator three to four days before I'm ready to use it. Once it's warmed up, feed it.

After it's started to rise from feeding, pour off one cup of starter. Mix everything together except the water.

Let the mixture rest for about 10 to 15 minutes. It will be bubbly when it's ready.

Add the water - the dough will be sticky, but that's ok. Cover and let it rest for at least 30 minutes.

Bring it out of the bowl to a lightly floured surface and knead it hard, turning as you go, about 25 times.

Place it back in the bowl, cover, and let it rise until double in bulk - about 6 to 8 hours.

Punch it down and form into 4 balls. Roll them lightly in flour and place on a parchment lined baking sheet.

Flatten the balls and let them rise for another 1 -2 hours, until they are puffy.

Using a sharp knife, cut a line through the top. Let them rise another hour.

Preheat the oven to 400 degrees.

Bake the buns for 20 to 30 minutes, or until they are golden brown and sound hollow when tapped.

Remove them to the oven, rub the top with some butter, and let them cool at least one hour.

Once they are cooled, cut them in half with a bread knife. They are ready to use.