Mix starter, warm water, salt, sugar, oil, and 3 cups flour in a large bowl. Pour out onto the floured surface and work with it until you can pick it up and place it in an oiled bowl. Turn the dough once so that it is oiled on both sides, cover, and let rise overnight. (I cover it with a clean dishtowel).

The next morning punch down the dough, take it out of the bowl and place it on a floured surface and roll it out to about 1/2 inch thick rectangle and let it rest while you make the caramel topping. Mix melted butter, brown sugar, cinnamon, honey, and salt together. Spread into the bottom of a 9 inch cast iron skillet or deep-dish pie pan. Then sprinkle chopped pecans over the caramel mixture.

Next, prepare the filling for the sticky buns. Soften butter and spread over the dough, sprinkle with cinnamon, and brown sugar. Roll the dough up into a long roll and cut it into 8-10 slices.

Place rolls on top of caramel/pecan mixture and cover with a dishtowel. Place the rolls in your oven on the lowest rack with the oven light on. This will speed up the second rise.

Once rolls have doubled in size (mine takes around 2 hours), bake on 350 for 30-40 minutes or until brown on top. Let rolls rest for 10 minutes and then invert onto a platter.