In a large mixing bowl, combine the bread flour and salt. Mix well.

Add the sourdough starter and water to the flour mixture. Mix until a shaggy dough forms.

Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Place the dough in a lightly greased bowl, cover, and let it rise at room temperature for about 2 hours or until doubled in size.

Once risen, turn the dough out onto a floured surface and divide it into 4 equal pieces.

Shape each piece into a bun by tucking the edges into the center and rolling it into a ball.

Place the shaped buns on a baking sheet lined with parchment paper. Cover and let them rest for about 30 minutes.

Preheat the oven to 220°C (425°F).

Bake the buns for 20-25 minutes until golden brown and hollow sounding when tapped on the bottom.

Remove from the oven and let cool on a wire rack before serving.