20 December 2014

GINGERBREAD HOUSE

Gingerbread cookie dough is very versatile and very forgiving, so you can use it in a variety of winter time treats. Gingerbread houses are always fun to make and display, and children love it. The decoration is up to you, you can be as elaborate or as minimalistic as you wish.
Few things are important to know when making a gingerbread house, especially for the first time. When you roll out the cookie dough, do not roll it out too thinly, because it will crumble and break. The dough will expand as it bakes and it will probably lose some of its shape, so make sure you have a sharp knife ready when it comes out of the oven, to tidy up the edges.
Have patience with your gingerbread house, and let pieces cool down completely before assembling it. Also, if you choose to do the decoration on some of the pieces before assembling the house, let the decorations dry up completely, because if not, it will smudge as soon as you press in to glue the piece. And finally, since the house is made out of cookie dough, it will be edible for a limited amount of time, so if you plan on serving it as a dessert, make sure you serve it within a week from making it. As a display piece, it will keep much longer.


Ingredients:
For the gingerbread house
100 grams butter
100 grams brown sugar
4 tablespoons honey
250 grams all purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon cinnamon
For the royal icing
2 medium egg whites
500 grams icing sugar

Preparation:
Melt the butter, sugar and honey in a pan over medium heat. In a large bowl, sift together the flour, baking soda and spices, then make a little well in the centre, pour in the melted mixture and mix with a wooden spoon at first, then with your hands, until you form a stiff dough. If the dough is too crumbly, add a tablespoon of hot water to help it come together. The dough will be warm and pliable, so you need to flour your surface very lightly. Roll the dough out to under 5 millimetres thick (under ¼-inch), place the prepared template (click here to download the template) on the dough, cut out the sections and gently transfer them to a baking sheet lined with baking paper.
Repeat this with the remaining dough, by kneading together and rolling the scraps. There is enough dough to make two small houses (following the template). You need to have two front and back walls, four side walls and four roof panels. If you have any leftover dough, you can cut out a few extra house pieces, just in case some of them break, or cut it into Christmas trees or decorations for the house of your liking. Bake the house sections in a preheated oven, at 160˚C (320˚F), for 10-12 minutes, until firm and a little darker at the edges. Be careful not to overbake them. Let them cool for a minute, just to firm up, then place the template again on top of the sections and trim around the templates to make the edges sharp and easier glue together later. Let the baked sections cool completely on a wire rack, for at least few hours.
To make the royal icing, put the egg white in a large bowl, sift in about a third of the icing sugar and whisk it for about 10-15 seconds with a wire whisk. Sift in more of the icing sugar, and whisk in. At one point, it will get too difficult to stir with a wire whisk, so switch to a wooden spoon. Continue adding icing sugar through a sieve, and mixing it in. Repeat this until you have used up all of the icing sugar and the icing has become thick and smooth. Keep the bowl with the icing covered with a damp kitchen towel, because it will dry out very quickly. Spoon the icing into a piping bag with a medium tip or in a sturdy freezer bag (with one of the corners cut off). There is enough icing to glue together and decorate both houses.
Take a large cake board and pipe the icing generously along the wall edges, and carefully join the front and the back side with the side walls and with the cake board. Use cans or jars to support the walls from the inside and outside, and let them dry for a few hours. Once they have dried, remove the support and very carefully pipe the icing along the top edges of the front side and back side and put the roof panels on. You may need to hold them on firmly for a few minutes, until the icing starts to dry and they remain glued on. Place the cans (jars) again, underneath the roof panels; to help them stay in place, then let the whole house dry completely, undisturbed, overnight. Using the icing (make more the next day if you need it), stick candy on the house, dust the roof with icing sugar for a snowy effect and decorate the whole house to your liking. The gingerbread house will be edible for a week, but it will last longer as a display piece.
KUĆICA OD MEDENJAKA

Sastojci:
Za testo
100 gr maslaca
100 gr šećera
4 kašike meda
250 gr brašna
1 kašičica sode bikarbone
2 kašičice đumbira
1 kašičica cimeta
Za royal icing
2 belanceta
500 gr prah šećera

Najpre otopiti maslac, šećer i med na srednje jakoj vatri. U velikoj činiji prosejati brašno, sodu bikarbonu i začine, napraviti udubljenje u sredini pa sipati otopljenu masu i mešati varjačom (a zatim i rukama) dok se ne dobije tvrđe testo. Ukoliko se testo jako mrvi, dodati kašiku vrele vode kako bi se lakše oblikovalo. Testo će biti toplo i lako za oblikovanje, tako da je potrebno veoma blago pobrašniti radnu površinu. Razvaljati testo na ispod 5 milimetara debljine, staviti izrezani šablon (klik za preuzimanje šablona), iseći delove testa i pažljivo ih premestiti na pleh obložen papirom za pečenje.
Premesiti ostatke testa, ponovo razvaljati i ponavljati postupak dok na plehu ne budu po dve prednje i zadnje strana kućice, po dva zida i po dva dela krova (za ukupno dve kućice). Ukoliko ostane testa, napraviti jelkice ili druge dekoracije za kućicu ili rezervne delove za kućice ukoliko se neki slomi. Peći delove u unapred zagrejanoj rerni, na 160˚C, 10-12 minuta. Paziti da se delovi kućice ne prepeku i ne potamne previše. Ostaviti pečene delove na plehu oko minut, pa prisloniti ponovo šablon i opkrojiti ivice ponovo, kako bi kućica bila stabilnija i kako bi se delovi lakše spajali kasnije. Ostaviti da se ohlade u potpunosti na žici.
Za royal icing, staviti belance u veliku posudu i prosejati trećinu prah šećera, pa mutiti žicom 10-15 sekundi. Ponovo dodati trećinu šećera i mutiti žicom. U jednom trenutku će postati preteško za mešati žicom, te preći na varjaču i nastaviti dok se ne potroši sav šećer i royal icing ne postane potpuno gust i sjajan. Obavezno držati činiju sa icing-om pokrivenu vlažnom krpom kako se ne bi osušio. Sipati masu u dresir kesu sa srednjim nastavkom (ili jaču kesu za zamrzivač kojoj je odsečen jedan kraj). Ima dovoljno royal icing-a da se u potpunosti zalepe i dekorišu obe kućice.
Kada su svi delovi kućice dobro ohlađeni, uzeti veliku podlogu za torte i pažljivo zalepiti prednji i zadnji deo kuće sa bočnim zidovima, te ih zalepiti na podlogu za tortu. Postaviti konzerve ili tegle sa unutrašnje i spoljašnje strane kućice, kako bi zidovi stajali uspravno, pa ih ostaviti da se suše par sati. Kada je osnova zalepljena i čvrsta, lagano naneti icing na gornje ivice prednje i zadnje strane, pa pažljivo zalepiti delove krova na osnovu. Držati rukama krov par minuta dok se icing ne osuši blago i krov ostane na mestu. Ponovo postaviti konzerve ili bilo kakvu činiju ispod samog krova, kako bi se lakše osušio i kako ne bi klizio niz stranice kuće. Ostaviti čitavu kućicu na sobnoj temperaturi preko noći, da se u potpunosti osuši. Narednog dana dekorisati kućicu po želji (napraviti još royal icing-a ukoliko je neophodno) i ostaviti da se dekoracije osuše, biće potrebno par sati. Kućica je jestiva oko nedelju dana, a kao ukras može stajati znatno duže.

15 December 2014

GOAT CHEESE & SAUSAGE HAND PIES

Hand pies are something I enjoy making. They are quite easy to make, and usually pretty quick, so they are served within an hour. Quite handy to have for a busy weekday dinner, or as a quick and light brunch item with a spicy sauce of your choice. Hot sauce pairs really well with the creaminess of the cheese, so you won't go wrong serving it as a dipping sauce. This particular hand pie goes well even with fresh salsa and sour cream, and even harissa. Serve with a favourite salad, and enjoy a quick and flavourful meal.


Ingredients:
For the parcels
400 grams goat cheese
150 grams smoked sausage
3 eggs
50 ml vegetable oil
200 grams plain yogurt
100 ml whole milk
50 grams flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon crushed red pepper flakes
14 phyllo (filo) sheets
For the glaze
50 ml vegetable oil
100 ml sparkling mineral water

Preparation:
Dice the smoked sausage of your choice (I used spicy smoked sausage) and sauté it in a dry skillet, over medium high heat, stirring quite often, so it doesn't burn. When the sausage is fragrant and cooked, remove it from the heat and drain off any fat. You can even put the sausage pieces on some kitchen paper. In a large bowl, crumble the cheese and whisk it a bit, just to crumble it even finer. Add the eggs and beat with an electric mixer on high, until completely creamy and combined. Add the spices, yogurt, milk and the oil and blend really well. Finally, sift in the flour and the baking powder, add the sausage pieces, and blend with a wooden spoon or a spatula.
Separate the phyllo sheets and put a single sheet on your work surface, while keeping others covered with a damp kitchen towel, to keep them from drying out. Take about two tablespoons of the filling and place it in the centre of the phyllo sheet, then carefully spread it out as much as you can (you do not have to go all the way to the edges). Fold the phyllo sheet into thirds, then roll it up from the short side. Brush the seam with a bit of water, just to keep it sealed tightly. Repeat this with the rest of the sheets, then mix the glaze ingredients and brush the parcels evenly with the glaze. Arrange them on two baking sheets, lined with baking paper and bake them immediately in a preheated oven, at 190˚C (375˚F), for about 20-25 minutes. Yields 7 servings.
PITICE SA KOZJIM SIROM I KOBASICAMA

Sastojci:
Za pitice
400 grama kozjeg sira
150 grama dimljene kobasice
3 jaja
50 ml ulja
200 grama grčkog jogurta
100 ml punomasnog mleka
50 grama brašna
1 kašičica praška za pecivo
½ kašičice soli
½ kašičice mrvljene ljute paprike
14 kora za pitu (500 grama)
Za premaz
50 ml ulja
100 ml gazirane mineralne vode

Dimljene kobasice naseckati na kockice i prodinstati na suvom tiganju, na srednje jakoj vatri. Često mešati, da se komadići ne bi zalepili za tiganj. Kada su kobasice pržene, skinuti s vatre i ocediti masnoću, ako su je pustile. Takođe je dobro staviti pržene komadiće kobasice na ubrus, kako bi upio višak ulja. Staviti kozji sir u veliku činiju i dobro izmešati žicom, da se razbije na što sitnije grudvice. Dodati jaja i mutiti mikserom, najjačom brzinom, dok masa ne postane kremasta i ujednačena. Dodati začine, jogurt, mleko i ulje i dobro umutiti mikserom. Na kraju dodati brašno prosejano sa praškom za pecivo i komadiće kobasice, pa lagano sve izmešati varjačom ili spatulom.
Kore za pitu odvojiti jednu od druge, jednu staviti na radnu površinu, a ostale držati pokrivene krpom, da se ne bi osušile. Staviti oko dve kašike fila na sredinu kore (ako je u pakovanju bilo više kora, voditi računa da fila mora biti dovoljno za sve pitice, te korigovati količinu fila po kori), pa lagano razmazati po kori, ali ne do samih ivica. Saviti koru na trećine (kao za lisnato testo), te uviti u rolat počev od uže strane. Sastav se može blago premazati vodom, da bi se korica lakše zalepila. Ponoviti postupak sa svim korama, poređati ih na dva velika pleha obložena papirom za pečenje, premazati ih mineralnom vodom i uljem i odmah peći, u unapred zagrejanoj rerni, na 190˚C, 20-25 minuta (7 porcija).

10 December 2014

COCONUT JAM ROLLS

When it comes to breakfast during the colder period of the year, nothing beats fresh, pillowy rolls first thing in the morning. With a cup of tea, or maybe a glass of cold milk. These aren't the quickest rolls you will ever make, they do require nearly two hours of rising and baking before you can enjoy them, but they are worth the wait.
Fluffy dough, sweet jam and a dash of toasted coconut make for a wonderful treat. Maybe even a Christmas morning meal. I have left the choice of jam up to you, although I recommend using a jam that is not overly sweet. I used my homemade apricot-bourbon jam, it paired very well with the coconut.


Ingredients:
For the dough
350 grams plain flour
150 ml warm whole milk
100 ml warm water
2 tablespoons sugar
2 teaspoons dried yeast
1 teaspoon vanilla
1 tablespoon oil
For the filling
150 grams jam (orange, apricot, plum)
2 tablespoons desiccated coconut
1 teaspoon orange zest
½ teaspoon cinnamon

Preparation:
To make the dough, sift the flour twice, add the yeast and sugar and whisk very well. Whisk together the hot water with the milk and vanilla in a small bowl. Make a centre in the middle of the flour and pour in the wet ingredients. Start mixing with a wooden spoon until the dough comes together, then transfer it to a floured surface and continue to knead with your hands for about 5 minutes. Depending on the flour, you may need to add a bit more flour as you knead. When the dough is smooth and elastic, transfer it to a large bowl, add a tablespoon of oil and knead it in. Keep kneading until the dough absorbs all for the oil. Cover it with a kitchen towel and let it rise until doubled in size, about an hour.
When the dough has risen, knead it for a few minutes on a floured surface and let it rest for about 5 minutes before rolling it out. Flour the surface well, place the dough in the centre of the surface and roll it out to a large rectangle (30x30 cm; 12x12"). Heat up the jam slightly to make it easier to spread. Add the orange zest and the cinnamon, mix well and brush the jam evenly over the entire dough rectangle. Sprinkle the coconut over the jam and carefully roll up the dough. Roll it up tightly and cut it into 12 pieces with a very sharp knife. Use a gentle sawing motion for best results. Place the rolls on a baking sheet lined with baking paper and let them rise for 30 minutes. Bake them in a preheated oven, at 190˚C (375˚F) for about 15 minutes. Let them cool slightly and serve. Yields 6 servings.
PUŽIĆI SA DŽEMOM I KOKOSOM

Sastojci:
Za testo
350 grama brašna
150 ml toplog punomasnog mleka
100 ml tople vode
2 kašike šećera
2 kašičice suvog kvasca
1 kašičica vanile
1 kašika ulja
Za fil
150 grama džema (narandža, kajsija, šljiva)
2 kašike kokosovog brašna
1 kašičica rendane korice narandže
½ kašičice cimeta

Brašno prosejati dva puta, dodati suvi kvasac i šećer, pa dobro izmešati žicom. U drugoj posudi izmešati toplu vodu, vanilu i mleko. Napraviti udubljenje u brašnu i sipati mešavinu vode i mleka, te mešati varjačom dok se testo ne formira. Prebaciti testo na pobrašnjenu površinu i mesiti rukama oko 5 minuta. U zavisnosti od samog brašna, možda će biti potrebno dodati još malo brašna ako se testo jako lepi. Kada testo postane elastično i glatko, staviti testo u veliku činiju, dodati ulje i mesiti testo dok ne upije ulje u potpunosti. Pokriti ga krpom i ostaviti da raste dok se ne udvostruči, oko sat vremena.
Kada je testo naraslo, mesiti ga par minuta na pobrašnjenoj površini, pa ga ostaviti da odmori 5 minuta. Dobro pobrašniti površinu ponovo, staviti testo na sredinu i razvaljati ga u veliki pravougaonik (30x30 cm). Džem blago zagrejati da bi se lakše naneo preko testa, dodati mu narandžinu koricu i cimet i ravnomerno premazati testo. Posuti kokosovim brašnom, pa urolati testo u čvrst rolat i naseći ga na 12 delova oštrim nožem. Najbolje je ne pritiskati testo, već seći laganim pokretima kao što bi se hleb sekao. Postaviti pužiće na pleh obložen papirom za pečenje i ostaviti ih da rastu 30 minuta. Peći u unapred zagrejanoj rerni, na 190˚C, oko 15 minuta. Ostaviti da se blago prohlade i služiti.

05 December 2014

MEATBALLS IN TOMATO SAUCE

Meatballs in tomato sauce are one of the signature late fall meals. Hearty, warming and comforting. Many meatball recipes use an egg as a binder, but if you knead the meat mixture thoroughly there is no need to add the egg. You can always add the egg if you want to, but then you will have to adjust the amount of breadcrumbs. These are baked in an oven, then additionally cooked in the sauce, so they are as tender as the ones you cook in a skillet. Of course, you can cook these in a skillet for 8-10 minutes if you don't want to bake them.


Ingredients:
For the meatballs
500 grams lean ground beef
100 grams Havarti cheese, grated
½ yellow onion, grated
3 tablespoons breadcrumbs
2 tablespoons sparkling mineral water
2 tablespoons fresh parsley
1 teaspoon salt
2 garlic cloves
½ teaspoon black pepper
½ teaspoon oregano
½ teaspoon smoked paprika
½ teaspoon chili flakes
For the sauce
400 grams tomatoes, peeled and seeded
300 ml warm water
100 ml red wine
1 tablespoon light olive oil
1 yellow onion, grated
1 garlic clove, minced
1 teaspoon salt
½ teaspoon black pepper
300 grams pasta

Preparation:
To make the meatballs, start by roughly grating the cheese (box grater works best). Grate the onion in the same way, mince the garlic and parsley. Place the meat in a large bowl, add the cheese, onion, garlic, parsley and the spices. Briefly mix with a wooden spoon, just to break up the meat clumps. Then add the sparkling mineral water and the breadcrumbs and mix really well by hand, to make a uniform meat dough. If the meat mixture seems a bit wet, add another tablespoon or two of the breadcrumbs. Let the mixture sit in the fridge for 10 minutes, then take rounded tablespoons of the mixture and shape into meatballs. Take a large baking sheet, line it with baking paper and arrange the meatballs, but do not overcrowd the baking sheet. Bake them in a preheated oven, at 200˚C (395˚F) for 30-35 minutes.
While the meatballs are baking, make the sauce. Grate the onion and sauté it for about 5 minutes in light olive oil, on medium heat, then add the minced garlic and sauté for 1 minute. Add the spices, mix well and add the tomatoes. Let it sauté for about 15 minutes, then add the water and wine, partially cover the pot and let it cook for 15 more minutes on medium heat. By that time, the meatballs will be cooked. Remove them from the oven, and carefully place them in the sauce. Cook for 10 more minutes. While the sauce is simmering, cook the pasta al dente, according to the package instructions. Serve immediately with sauce and meatballs. Yields 4 servings.
Note: If you don't want to use Havarti cheese, you can use Mozzarella, just grate it in the same fashion.
ĆUFTE U PARADAJZ SOSU

Sastojci:
Za ćufte
500 grama mlevene junetine
100 grama Havarti sira, rendanog
½ crnog luka, rendanog
3 kašike prezli
2 kašike kisele vode
2 kašike svežeg peršuna
1 kašičica soli
2 čena belog luka
½ kašičice crnog bibera
½ kašičice origana
½ kašičice aleve paprike
½ kašičice ljute paprike
Za sos
400 grama paradajza, oljuštenog i oceđenog
300 ml tople vode
100 ml crnog vina
1 kašike light maslinovog ulja
1 crni luk, rendan
1 čen belog luka
1 kašičica soli
½ kašičice crnog bibera
300 grama testenine

Za ćuftice je najpre potrebno narendati sir (najbolje krupnije) i crni luk, a beli luk i peršun naseckati sitnije. Meso staviti u veliku činiju, dodati rendani sir, crni luk, beli luk, peršun i začine. Najpre izmešati varjačom, čisto da se razbiju velike grudve mesa. Zatim dodati kiselu vodu i prezle, pa mesiti rukom dok se svi sastojci ne spoje u potpunosti. Ako masa deluje previše mekano, dodati još malo prezli i mesiti još. Ostaviti činiju sa mesom u frižideru 10 minuta, zatim kašikom zahvatati masu i oblikovati 24 ćuftice. Poređati ih na pleh obložen papirom za pečenje i peći ih u unapred zagrejanoj rerni, na 200˚C, 30-35 minuta.
Dok se ćuftice peku, napraviti sos od paradajza. Narendati crni luk i dinstati ga na ulju oko 5 minuta, zatim dodati usitnjeni beli luk i dinstati samo minut. Dodati začine i paradajz, dobro promešati i pustiti da se kuva 15 minuta. Nakon tog vremena, dodati vodu i vino, delimično poklopiti šerpu i kuvati još 15 minuta. Do tada će ćuftice biti pečene, te ih izvaditi iz rerne i pažljivo ih spustiti u sos koji vri. Sos i ćuftice kuvati još 10 minuta, a za to vreme skuvati testeninu al dente. Služiti odmah (4 porcije).
Napomena: Rendani Havarti sir se može zameniti Mozzarella sirom.

30 November 2014

SOURDOUGH

Sourdough starter is the way to cultivate the wild yeast in a form that can be used for baking. Wild yeast is present in flour in general, so to make a starter, it is sufficient simply to combine flour and water and let it ferment for a few days. After a few days, bubbled form on the surface, the smell starts to be stronger and the yeast is ready to be used. The initial starter takes some time to ferment, so using a regular store-bought yeast seems like an easier thing to do. But the flavour and texture a loaf of bread can get from wild yeast are so unique, they are almost incomparable to the goods made with regular yeast.


Ingredients:
For the starter
300 grams plain flour
300 ml warm water
For the sourdough loaf
350 grams plain flour
200 grams sourdough starter
150 ml warm water
1 teaspoon salt

Preparation:
To make the starter, combine a third of the flour and water in a container. Mix the batter vigorously with a wooden spoon, until smooth. Scrape down the sides with a rubber spatula and cover the container loosely with plastic wrap. Put the container somewhere where the temperature is not too high and let it sit, undisturbed, for 24 hours.
On the second day, there should be a few bubbles on the surface of the starter. At this point, the starter should smell somewhat sweet, and a bit yeasty. Again add (the second third of) the flour and water, stir vigorously until blended into a smooth batter. Scrape the sides again, cover loosely with plastic wrap, and return to the same spot for another 24 hours. Repeat the process next third day, using up the remaining 100 grams of flour and 100 ml of water.
On the fourth day, the starter should have almost doubled, and looking quite frothy. It should smell really sour and be ready to use. Sift the flour and reserve about 100 grams. Take 200 grams of the starter, add the majority of the sifted flour, salt and half of the water, and mix well with a wooden spoon. Start mixing the dough, adding a little water at the time, until the dough forms.
Put a good amount of reserved flour on the work surface, transfer the dough and knead with your hands for about 10 minutes, adding reserved flour as you knead. After the kneading, the dough should be smooth and elastic. Lightly oil a large bowl, tip the dough in and cover with a kitchen towel. Let it rise in a warm spot for five hours, or until doubled. After the dough has risen, knead it on a lightly floured surface until smooth, roll into a round loaf and lightly dust it with flour. Put the dough on a baking sheet lined with baking paper and let it rise for 4 more hours (up to overnight).
When ready to bake, tap the baking sheet gently on the counter to shake off some of the flour off the loaf, and bake in a preheated oven at 220˚C (425˚F) for 20 minutes, then lower the heat to 180˚C (350˚F) and bake for 10-15 more minutes. Let it cool and serve.
Note: Cover the rest of the starter tightly and place it in the fridge. Take it out and feed it (in the same fashion, equal parts of water and flour) at least once a week.
HLEB SA STARTEROM BEZ KVASCA

Sastojci:
Za starter
300 grama brašna
300 ml tople vode
Za hleb
350 grama brašna
200 grama startera
150 ml tople vode
1 kašičica soli

Za starter staviti trećinu brašna i vode u činiju i dobro umutiti varjačom. Masa će izgledati kao jako gusto testo za palačinke, bez grudvica. Očistiti zidove posude spatulom, pokriti plastičnom folijom površinu posude i ostaviti starter na toplom mestu 24 sata, bez pomeranja. Drugog dana, trebalo bi da se pojave mehurići na vrhu startera i da miris bude jači nego prethodnog dana. Osvežiti starter dodajući mu trećinu vode i brašna (100 ml vode i 100 grama brašna). Ponovo dobro umutiti, pokriti plastičnom folijom i ostaviti još 24 sata. Ponoviti postupak i trećeg dana.
Četvrtog dana, starter bi trebalo da se gotovo udvostručio i izgleda penušavo. Prosejati brašno potrebno za sam hleb i ostaviti oko 100 grama sa strane. U činiju staviti 200 grama startera, ostatak brašna (250 grama), polovinu vode i so, pa dobro izmešati varjačom. Nastaviti sa mešanjem, uz dodavanje ostatka vode, dok testo ne počne da se formira.
Dobro pobrašniti dasku odvojenom količinom brašna, staviti lepljivo testo na sredinu i mesiti, postepeno dodavajući ostatak brašna, oko 10 minuta. Testo bi trebalo da bude glatko i elastično. Nauljiti veliku činiju, staviti testo, pokriti krpom i ostaviti ga na toplom mestu 5 sati, da se udvostruči. Kada se udvostruči, premesiti ga kratko, oblikovati u okruglu veknu i lagano posuti brašnom. Staviti veknu na pleh obložen papirom za pečenje, pokriti krpom i ostaviti na toplom mestu 4 sata (ili preko noći).
Nakon što je testo ponovo naraslo, lagano udariti plehom o podlogu da se višak brašna rasporedi po testu i peći u unapred zagrejanoj rerni, na 220˚C 20 minuta, a zatim smanjiti temperaturu na 180˚C i peći još 10-15 minuta. Ostaviti da se prohladi i služiti.
Napomena: Ostatak startera staviti u posudu sa poklopcem koji dobro prijanja i ostaviti u frižieru do novog korišćenja. Starter obavezno osvežiti barem jednom nedeljno na isti način (istim količinama vode i brašna).