Italian rolls and Cinnamon rolls

I have no patient for the detail at this point but to keep the record of what I baked.

Nothing but just used same Pain de mia dough but rolled out on 30*40 then splashed what I like - olive oil, dried basil, tomato source and parmesan cheese.
Cinnamon roll- fillings/icing are recipe from here.
Leave a bit on without filling at one side of long edge, then gently roll from the other side, closed at the end of roll pinching the dough together. Dust the table with strong flour more then place the rolled bar, closing at the bottom.
Slicing the roll by a sharp knife in about 2cm thin, then place the just cut side down on a foil covered backing tray.
20min rising in 40 degree, then 20min backing in 180-200 degree.
It's very easy to burn in the last 5 minutes so better keep eye on them.

Natural raisins yeast - Observation record

3/2/2013

Just started

• Raisins (soft and less oily type preferred) 90g
• Water 270ml
• Clean bottle or zip-lock held in a large cup

Wash the raisins in water, drain well, then put the raisins and 270ml water in a clean bottle or zip-lock.

Close the bottle/zip- lock and leave it in warm place. Open the cap of bottle or zip- lock once a day and mix them by clean spoon. It should be ready in 1 week to 20 days depends on room temperature.

It is ready when the bottle/zip-lock start to expand and gas is start to splash out when you open the lid, the liquid start to smell like liquor and fizzy.

4/2/2013
Opened the zip-lock, shaked gently, then clozed the zip bar last 1cm. No specific smell comes out yet.

5/2/2013-12/2/2013
Nothing changed. Mixed everyday.

Shio-koji (Salted fermentation starter made by rice & Aspergillus oryzae) - Observation record

2/2/2013

Just started.

• Dried Koji (Fermentation starter made by Rice) 100g
• Salt 26g
• Water 160ml

Put all of them in zip lock, place it in a large cup or soup bowl, close the zip-lock bar the last 2cm then leave it at warm place. Massage the mass once a day. it will be ready by 7 days to 20 days depends on the room temperature. It is ready when the 

3/2/2013

The dried koji aboslved all water and slightly expanded, but still hard. Mixed.
Later added about 20cc more water.

4/2/2012
Starting to change the colour slightly. No specific smell started yet. Mixed.

5/2/2012-12/2/2012
The colour has been getting slightly brownish but no change. No particular smell. Mixed.