Cinnamon Buns

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Does anyone know how to feed the potato starter? I can't seem to find the answer any place.

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Now that we have ventured into 'yeast starter' creations, where can we find more recipes using this base? Also, some say refrigerate the ongoing starter, other sources say to place on the counter in a covered glass container. Any suggestions from current advocates/bakers?

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To all of you who are in need of the yeast starter recipe, you can find help at

http://www.foodieobsessed.com/2008/08/06/a-yeast-starter-is-timeless-it-seems/

good luck!

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The yeast starter and how to care for it is on the Fried Cinnamon Stick recipe.

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to make a starter yeast you put 2c. organic flour with 2c. nonchlorinated water. mix. store in air tight container. to keep it alive you "feed it" which is adding equal cups of flour and water. if you keep it on the counter you need to feed it every other day. In the fridge about once a week. Hope this helps

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I need the starter recipe and how to take care of it. Help!

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I make Cinnamon Rolls at least once a month. I found the Pilsbury Hot Roll mix to work fine.
i am anxious to try these.
I will use the Amish starter:

http://allrecipes.com/Recipe/Amish-Friendship-Bread-Starter/Detail.aspx

It is not a Sourdough starter ant there are dozens of applications for it's use.

I noticed that Pauld did not butter the "Log" before cutting the rolls. Buttering prevents the rolls from sticking together when baking.

Charlie

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Fortunately, I already had a sourdough starter going when I first saw this recipe. For those who don't have one, there a various recipes available on the intenet. To keep your starter alive, it has to be fed weekly. If you do not bake with it for a week, remove one cup of starter, and discard it. Replace it with one cup of warm water, one cup of flour, and a pinch of sugar. Don't use metal utensils for stirring it together--use plastic or wooden. When baking with your starter, you remove the amount called for in your recipe, and replace the same amount in your container with flour, warm water, and a pinch of sugar. For instance, if you use 1/2 cup starter in your recipe, you will mix 1/2 cup of flour, 1/2 cup of warm water, and a pinch of sugar, and add it into your container. Sourdough baking requires some planning ahead, but the results are woth it, and these cinnamon rolls ae awesome. My starter is not a sweet starter, and it worked out fine.

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This particular episode got me curious about yeast starter and resulted me to a good amount of research. I'm posting here to hopefully guide you to a few resources that would answer your curiosity. You can find a sweet yeast starter here at:

****Herman Sourdough Starter******

http://allrecipes.com/Recipe/Herman-Sourdough-Starter/Detail.aspx

Tip:
This is a sweet yeast starter, maybe too sweet for some; just add less sugar. You'll also find the "Clone of a Cinnabon" a very good recipe. I have made this on a couple occasions and is decidedly my favorite. Here is the link:

http://allrecipes.com/Recipe/Clone-of-a-Cinnabon/Detail.aspx

You can purchase sourdough starter at one of these two online stores:

King Arthur Flour -- I newly purchased my starter from here and am in the process of feeding and caring for it to be ready to bake with.
http://www.kingarthurflour.com/shop/detail.jsp?select=C74&byCategory=C89&id=1522

BreadTopia -- This a very informative website for those new and old to bread, so far the service I've received has been very good. I plan to get a starter from this supplier to compare with my first starter. You don't have to buy a starter . . . they have a recipe as well as how to maintain your starter.

*****Acquire a Starter******
http://www.breadtopia.com/store/sourdough-starter.html
*******Make your Starter******
http://www.breadtopia.com/make-your-own-sourdough-starter/

There are a myriad of yeast starter recipes as with all recipes. I believe you can just add sugar (up to 1 cup to any one of these two brands of starters if you want a sweet yeast starter. You can even substitute any flour for AP Flour, if you like . . . depending on how hearty, sweet etc. you prefer your bread.

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This is a recipe that you have to continue and feed. 3 T instant potatoes (real potatoe, 3 T sugar, 1 c. warm water, 2 1/4 t yeast. Combine in a covered stone, or glass container. Do not use metal bowl or spoons. Stir daily for five days and then on the morning of the 5th day feed with the same amount of potatoe flakes, sugar and water. That evening remove 1 cup and use for sourdough bread or these cinnamon rolls. If you do not want to bake anything discard the starter and continue the routine. You can keep this starter going for years. These rolls are excellent and at first it seems like a lot of salt and cinnamon but they taste delicious and very easy.