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Sourdough Sticky Buns. Loosely followed the recipe using my Rye starter, used Muscovado sugar in the filling and my own caramel sauce with the caviar of one vanilla bean. My levain sat for 8 hours before preparing the dough. I added an additional 1/2 cup all-purpose flour during kneading as the dough was a bit loose and kneaded a total of 15 minutes. I only did two folds one hour apart and a cold bulk ferment for 12 hours. I spread 2 T of softened butter on the dough before sprinkling the filling on and rolling up. https://dusdoughs.com/2020/01/05/sourdough-sticky-buns/Caramel Sauce1/2 cup butter OR margarine1 cup brown sugar1/4 cup Light Corn Syrup3 tablespoons heavy creamCombine butter, brown sugar, corn syrup, and cream in a small, heavy saucepan over medium heat. Cook until syrup bubbles around the edges of the pan.