The starter is a yeast sponge, which means you can use less yeast in the recipe. Dough made with it rises more readily and more fully, so the rolls are much fluffier. If the triangles are left until the next day, they taste even better than those made without a starter.
Mix all the starter ingredients together and leave to rise for 45–60 minutes. Then add the remaining ingredients and knead into a slightly sticky dough. Leave the dough to rise for about 1 hour.…
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