Good to see so many posts! I am working up to the idea of making sourdough and love reading about your 'pet starters'!

Applespider, you asked for yeast recipes. Well, here is a wonderful one for Finnish cardamom and cinnamon buns from 'Falling Cloudberries' by Tessa Kiros. Definitely one for a lazy weekend!

For the dough:
250ml tepid milk
100g caster sugar
25g fresh yeast
1 egg, beaten
125g softened butter
2 teaspoons ground cardamom seeds
1 teaspoon salt
650g strong white flour

For the cinnamon butter:
2 teaspoons ground cinnamon
50g caster sugar

Mix yeast, milk and sugar and leave for 10mins. Add the egg, butter, cardamom and salt and mix. Add the flour bit by bit then turn out to knead until compact and soft. Return dough to the bowl, cover with a heavy cloth and leave in a warm place for about 2 hours or until doubled in volume.

Mix cinnamon and butter and divide into 4 portions

Divide dough into 4 portions. Roll each in turn into a rectangle roughly 30cm x25cm and 2-3mm thick. Spread one portion of butter on the surfacee of the dough with a pallette knife. Sprinkle with about 3 teaspoons of cinnamon sugar. Roll each portion up to make a long dough sausage.

Cut each sausage slightly on the diagonal to make triangles roughly 5cm at base and 2cm at peak. Place triangles on their fatter bases, pointing upwards, on greaseproof paper. Press the peak of each triangle with two fingers so that the sides ooze out to make a lovely spirally shape. Leave buns to rise for 30mins while oven heats to 180 degrees/ 350 degrees / Gas 4. Brush with egg then bake for 20mins or until golden.

These are absolutely amazing and well worth the effort. Can also be frozen, either as raw dough or as ready baked buns. Yum!