Started 2 things this morning. I did a 3 cup loaf, with less than a cup of starter. I added 5 OZ of water to make the dough come together.

• 2 Cups of sponge (proofed starter)
• 3 Cups of unbleached flour
• 2 tablespoons of olive oil or softened margarine
• 4 teaspoons of sugar
• 2 teaspoons of salt

I am also doing cinnamon rolls using a recipe from the Joy of Cooking for Scandinavian pastry

• 2 Eggs
• 1 cup starter whipped together
• 4 cups flour
• 1 teaspoon salt
• 2 Tablespoons sugar
• 1/2 cup butter

Both of these doughs have no yeast and are working on the starter alone. I will let them rise while I am at work and get back to them in the late afternoon.

I never got back to the bread until Saturday morning, it ended up rising all day Saturday in the cold house it doubled nicely. I formed and let the bread loaf rise and it rose perfectly. It was not too wet or too dry. Great elastic skin, and it baked perfectly. Kind of chewy and soft. I think it is one of my better loaves.

The cinnamon rolls were a bit much. By the time I had the dough flattened and the filling in I thought it was too big and would not fit in the pan.

 A couple were, but I figured out the size after a while. I could really use a scale. The next time I do this I will try to get the rolled dough thinner and roll a tighter roll. I think I have a handle on the filling now. I put enough butter, sugar, rasins and nuts. After they baked a lot of the rasins and nuts were left in the bottom of the pan, I spooned them on top of the rolls before I iced them.

But they rose really well and after they baked the icing went on and they are awesome. I made a quick orange icing and of course tried one to see how great they were.