Mix Ingredients: In a large bowl, combine water and salt. Stir in sourdough starter until well incorporated. Add flour and stir into a wet, sticky dough ball. Knead briefly if necessary.

Rest: Cover the bowl with a kitchen towel and let rest for 30 minutes at room temperature.

Stretch & Fold: With wet hands, grasp one side of the dough and pull it up and towards the center. Rotate the bowl a quarter turn and repeat the process. Do this four times at 30-minute intervals.

Bulk Fermentation: Transfer the dough to a straight-sided pan or dish and cover with a towel. Allow to rise at room temperature until it nearly doubles in size (typically 4 hours). Once risen, cover and refrigerate for 12-24 hours.

Shape Buns: Remove dough from the fridge and sprinkle with flour. Turn out onto a floured surface and pat into a rectangle. Cut into four small rectangles. With floured hands, transfer each to a parchment-lined baking sheet and gently pull outward.

Second Rise: Cover the baking sheet with a towel and let rest for one hour.

Bake: Preheat oven to 475ºF (245ºC). Bake for 10 minutes, lower the temperature to 450ºF (232ºC), rotate the pan and bake for another 10 minutes.

Cool: Remove from oven and transfer to a cooling rack. Allow to cool for 20-30 minutes before slicing and serving.