At work, I always dreamed of making home made buns. Burger buns. And not the average burger bones. Most restaurants serve challah or brioche styled burger buns. I wanted a better burger bun What's that means? It's freshly baked. It's not too soft but fluffy enough to absorb the wonderful juices of a well-made burger. Recently, Simon Bowden, an English baker in NYC who posts on Instagram forwarded a recipe for a biga-version potato bun recipe. I adapted the recipe for sourdough. And then I put them to use with a batch of lamb burgers. Fantastic!