I don’t have the actual starter recipe, but I found this recipe in a cookbook and it sounds exactly like it.
Starter:
1 pkg. active dry yeast
½ c. sugar
3 Tbsp. dry instant potatoes
1 c. warm water
Combine yeast, sugar, instant potatoes and water. Stir to mix. Pour mixture into a jar (I use a clean spaghetti sauce jar); cover and refrigerate for 3 days (no longer than 1 week). Remove and “feed” starter as per “feeder” recipe. Feed dough 2 or 3 times before making bread. Aged starter causes a higher rise to your bread. Young starter produces less rise.
The Process
AM – feed the starter
PM – mix up bread
AM – punch bread down and put in pans
PM – bake bread
Feed starter:
3 Tbsp. potato flakes
1 c. warm water
½ c. sugar
You may feed the starter every 3 days, but you must feed it every 7 days.
Stir starter and feeder mixtures together. Leave starter mixture out of the refrigerator 8 to 12 hours (all day). Starter should be left out until mixture gets very bubbly. Remove 1 ¼ cup of starter to make bread. If not making bread, throw away one cup of starter. Return remaining starter to the refrigerator and cover loosely (I use a ziplock bag).
Mix the bread:
1 ¼ c. warm water
1 ¼ c. starter
¼ c. sugar
½ c. corn oil
1 Tbsp. salt
5 ½ – 6 c. bread flour
Mix everything together in electric mixer with dough hook. Spray large glass bowl with cooking spray and transfer dough to bowl. Cover with cooking towel and let rise all night.
Next morning – punch bread down, knead and divide into three loaf pans (spray with cooking spray). **You can make rolls or cinnamon rolls at this point** Cover pans with cloth and let rise all day. That evening, bake at 350 for 30 minutes.
Do you have a recipe for the cinnamon roll filling and icing? Thanks!