In a large mixing bowl mix together the sourdough starter, warm water, sugar, flour and salt. As it comes into a ball, cover and let sit for 15 minutes to allow the hydration to be absorbed into the bread dough. After 15 minutes, pull the dough out onto a floured surface and fold the dough 5-7 times before rolling into a ball and placing into a floured bowl or proofing basket. Cover with a damp tea towel and let sit to rise overnight or about 8-12 hours.

The next morning, or after about 8-12 hours, take the dough out onto a floured surface and divide into four equal parts with a knife or bench scraper. Prepare by cutting five 14 inch squares of parchment paper. Mold each quarter of dough into a ball, flour well and roll into a 10 inch circle.

Flour the parchment paper before placing your layer onto the parchment. Then flour the top of the dough circle to prepare for the next layer. Continue making four layers of dough and placing them on well floured parchment, then stacking them. Put one last piece of parchment on the top circle layer then over your stack once again with a damp tea towel. Let sit for 1-2 hours.

About 30 minutes before attending to your layers of dough, heat the oven to 400 degrees Fahrenheit. Mix together your filling ingredients until creamy. Divide the filling into thirds. After 1-2 hours of rise time has finished, take the tea towel off the stack of dough circles. Take a circle from the stack on parchment paper and spread one third of the filling onto the circle as evenly as possible. Carefully take another dough circle from the stack and lay it on top of the filling topped circle. Spread another third of the filling over this second layer. Do the same thing with the next layer until you've spread three layers with filling. Now cover the top with the last dough circle.

Transfer this stack with the parchment paper to cutting board. Using a cup with a 2 to 3 inch opening, mark the center of the dough by setting the cup upside down. Remove the cup and you should see a light indentation of a circle.

Using a sharp knife, cut the dough into quarters from the outside of the cup's circle to the edge. Cut the dough into quarters again in between the previous cuts. You should now have eight cuts. Lastly, cut in between each of these eight cuts to make 16 equal pieces. Now you're ready to shape the dough!

To shape the snowflake, take two pieces next to each other and twist up and away from each other until they've completed two full twists. Pinch the ends together tightly. Do the same with the next two slices until you've twisted all sixteen slices into eight snowflake branches.

Transfer the Snowflake dough on parchment ( you may want an extra piece incase you cut through the first one) to a baking sheet. Bake uncovered 20-24 minutes until the top just begins to brown.