Here is the link to the one I use:

http://allrecipes.com/Recipe/Schlotskys-Bread/Detail.aspx

It is a yeasted dough, but is very good.  You can sub your starter for the yeast.

At Schlotzky's, the SD bun mix comes in 25 lb bags.  I have seen them unloading them.

The actual sandwich recipe is on the net, too.  Only thing I haven't been able to duplicate is the creamy garlic dressing and the marinated olives.

Bob

Thank you so much, Bob.  Being new to sourdough, I'm not sure how to switch it for yeast.  Would I have to just use less yeast or none at all?  Would I subtract the flour and water from those amounts called for in the recipe?

In general, I substitute a cup of sourdough starter for a packet of yeast and then adjust the flour and water accordingly.

It helps to make the yeasted version so you can feel how the dough should feel.

Also, I'd play with the baking soda to see if it is necessary, or helpfui.

Good luck,

Mike

Thanks guys.  I have two pans rising as I write, made per recipe instructions.

Syb

Ymmmmmm.  Best sandwich bread I've ever had.  I have to say, though, it wasn't like the Schlotsky's bread in that it wasn't holey or coarse.  Will using sourdough bring on the holes?  One of the great things about this bread was that it didn't tear and was easy to keep your sandwich together.  The taste was great, too.  When it was almost ready to come out of the oven, I yelled to my DH that lunch would be in 10 minutes.  I was giving the bread 10 minutes to cool.  Of course, I immediately glanced at the recipe and saw that I should wait 1 HOUR before slicing.  Well, forget that!  The chicken and other "makings" were already done.  We waited about 15 minutes before we dove in.  We both really liked it, and I'll for sure make it again, especially when the grands come.  I've got some little straight sided bowls, 3.75 inches inside to inside.  I think I'll try making individuals in them.  It sounded real small, but I checked a pkg of whole wheat hmb buns, and they fit down into the bowls with a little room to spare.  Do you know whether Schlotsky's toasts their buns after slicing?

Thanks again,

Syb

MIKE/bOB,

THE RECEIPE CALLS FOR 2 1/4 TEASPOON ACTIVE YEAST.  YOU SAID ONE PACKAGE YEAST EQUALS ONE CUP OF SD STARTER.  HOW MANY TEASPOON IN ONE PACKAGE OF YEAST? 

i HAVE JUST STRTED WITH sd BREAD MAKING, BUT NO EXPERIENCE IN REGULAR YEAST.

NIJAP

Bob, that's interesting about the first Schlotsky's being in Austin.  That's where my husband was born.  In fact, we met in the Longhorn band (Show band of the Southwest, remember?) there at UT.  I was in the clarinet row watching him way across the band hall in the trombone section.  I'll ask him if he remembers the place.  He was there until summer of 1960, when I whisked him off to my home town (Plano, Tx.) to try to prepare him for our marriage at the end of the summer.  I think our love was born as the band stood under the bleachers playing "The Eyes of Texas."

Yep, memories.  We just went back for his 50th high school (McCallum) reunion last weekend.  It was a hoot!

I've got my starter strong now, but I've got to find something on here to tell me what to do now.  I don't know how to increase it to get the amount I'm going to need.  I guess I just stay with the same ratios, but I need to see something in print--scared I'll kill the thing.

Syb

Thanks Betty.