Of the sourdough hamburger kind and nothing to do with Twister. Received some dehydrated flakes of Doug's (tanks!!) sourdough starter yesterday and just started a new culture in a pill container (have ongoing lifetime supply of those.. thanks be!) today. Used 1/2 his flakes with abt twice as much flour and some distilled water. I'll be expecting fermentation activity by tomorrow morning and will feed it more flour and water after transferring to a pint jar. http://www.fototime.com/B5B75EDC0D2F5F1/orig.jpg http://www.fototime.com/FFD1E531A3433DE/orig.jpg I want to make sourdough 'hamburger' buns. Somewhat along the line of Jim's bread. Want them a little on the tough side because of what using for. I cook in bulk, seal-a-meal & freeze to nuke in the microwave later. All my cooking is done outside on a gas or charcoal grill, smoker or propane burner units. These will be baked in my gas grill. Heat control is just as precise as an oven and indirect heat simulates an oven. Typical meal made in bulk might be a large slice Vidalia onion heated in fry pan until just barely translucent, slices of Cabot's extra sharp cheddar and maybe a cooked chicken, fish or hamburger patty between a bun. The freezing, vac sealing & nuking often causes store-bought buns to break up. I only feed at night, so my one meal of the day has to be substantial enough to sustain my svelte (at the moment) 198# figger. Tomatoes are ripening so will be adding slices tomato to the buns and will further complicate the buns soaking liquid and breaking up when nuked. Any techniques and recipe suggestions welcome. JohnT