I've been making Sourdough bread bowls everyday this week.
A basic sourdough starter will work just fine if your in a hurry. Use it at room temp. One batch after it's risen will make 8 bowls. I weighed the dough of each one, tried to keep them all the same weight, 5oz balls. Brushed them after the tops were cut with beaten egg whites. Baked @400 30 to 35 minutes. Cool on a wire rack.
Had I been thinking store bought would have saved me a lot of time.