Pavlova dessert was created in 1935 by chef Bert Sachse of the Esplanade Hotel in Perth, AUSTRALIA  for afternoon tea. This extremely light meringue was named in honor of Anna Pavlova, the famous Russian ballerina who stayed at the Esplanade whenever she toured the region.







4 large (120 grams) egg whites

Pinch of salt

1 cup (200 grams)   sugar

1 teaspoon white vinegar OR lemon juice

1 teaspoon cornstarch






1. Preheat oven to 250°F (130°C) and place rack in center of oven.


2. Line a baking sheet with parchment paper and draw a 9 inch circle on the paper.


3. Pour the vanilla and vinegar into a small cup.


4. Stir the cornstarch into the sugar in a small bowl.




5. In a large bowl of a heavy-duty mixer, fitted with whisk attachment, whip egg whites and salt, starting on low, increasing incrementally to medium speed until soft peaks/trails start to become visible, and the egg white bubbles are very small and uniform, approximately 2 to 3 minutes.


Increase speed to medium-high, slowly and gradually sprinkling in the sugar-cornstarch mixture.

A few minutes after these dry ingredients are added, slowly pour in the vanilla and vinegar (if you didn’t use cream of tartar.) Increase speed a bit and whip until meringue is glossy, and stiff peaks form when the whisk is lifted, 4 to 5 minutes.




6. Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.)



7. Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color. Check on meringues at least once during the baking time. If they appear to be taking on color or cracking, reduce temperature 25 degrees, and turn pan around. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)


When the meringue disk is cooled, put it on a plate.

Spread the top completely with the sweetened whipped cream.



Add the mixed berries and sauce mixture, spooning them carefully into the middle of the pavlova, leaving a border of cream and meringue.




One can use many kind of fresh fruits, mixed in a nice pattern.
I had a lot of berries and I decided to use the blueberry/blackberry filling of the fresh bluebery tart.
It is very low in sugar, a little boiled and with a strong taste of oranges.
On top I used fresh raspberry, that are so good this time of a year!!

Bone appetite!   or as Romanian would say:pofta buna!

Grilled skinless sausages, MITITEI (as called in Romania) with cold beer or fresh cider (=”must”, in Romanian)















1 kg of mince beef from the neck (=2lb)
1/2 kg lamb mince (=1lb)
1 teaspoon of pepper,
2 teaspoons  salt
1  teaspoon bicarbonate (baking soda) in seltzer water
1 teaspoons thyme ,
1 head of garlic, crushed
1 teaspoon paprika (chili pepper)
2 cups seltzer water
2 cups beef broth
Preparation composition of small sausages:
Mix meats with salt, pepper, thyme, baking soda, seltzer water and beef broth.

DSCN3675 DSCN3673 DSCN3672 DSCN3671


Mixing with hands give a homogenized mixer, but is good if you mix very well with a wooden tablespoon.



Separately, peal and crush garlic, and adds to meat and spices.

MY NOTE: The mixture is left to cool for 2-3 hours. We noticed this step is important for easy molding the small sausages in the next step.

This is because, hand mixing or spoon mixing is a laborious step and the meat and fat needs time to cool off.




Take a spoon and form small sausages= mititei coiling her palms moistened with cold water and placed in trays to be grilled.


I noticed that  MITITEI are much tasty if they are frozen for a day or two.


DSCN3855 DSCN3857



As for grill cooking, this is the beginning the happy time:
Spray the hot grill with PAM (or another fat spray).


With a cold beer in hand  brush the mititei  with a good olive oil and put little sausages on the grill, one after another (don’t forget to take a shot of beer every now and then).
Turn every few minutes, to be cooked on both sides, but don’t grill it too much and become dry.
  Serve with mustard, hot pepper (optional), French fry and ABSOLUTELY a cold beer or a fresh cider (if it is a fall season).

Bon appetite!


For these, I found IRISH CIDER and a very good beer. Delightful!









MITITEI or Balkanic Ćevapčići has its origins in the Balkans during the Ottoman expansion into southeastern Europe and developed through the Middle Ages into a regional specialty similar to the kofte kebab.

Ćevapi  or ćevapčići (diminutive)  is a grilled dish of minced meat, like a  skinless sausage  , found traditionally in the countries of southeastern Europe. They are considered a national dish in Bosnia and Herzegovina,  Bulgaria and in Serbia.  They are also common in Croatia, Montenegro, Slovenia, as well as in Republic of Macedonia, Romania, Czech Republic, Slovakia, Austria and the Italian provinces bordering Slovenia.

Bosnian ćevapi are made from two types of minced beef meat, hand mixed and formed with a funnel, while formed ćevapi are grilled. Serb ćevapčići are made of either beef, lamb or pork or mixed. Macedonian, Croatian, Bulgarian and Romanian varieties are often made of both pork and beef.

The preferred drink to go with is beer.


World wide

 The word comes from the Persian word kebab, sometimes with the South Slavic diminutive ending -čići (Bosnian, Croatian Slovene, Serbian: ćevapčići/ćevapi;  Macedonian: Ќебапи, kjebapi;

Bulgarian: Кебапчета, kebapcheta, Czech: čevabčiči.

In Romania, dish is known as mititei.

In other parts of the world, such as Australia, they are known by their traditional name as well as the Anglicised and marketing-friendly term “skinless sausages”. Freezer Meal Workshop, in Oviedo, FL



Leslie and Domenic from “breakthrough fitness”, in Oviedo, FL host the freezer Meal workshop, using spices and oils that we paid in advance.

She emails us the instruction recipes and the meats we had to buy, in advance.

We prepared 10 freezer bags (#1-10) each containing meats and some vegetables we bought, as she instructed us.

At the workshop, Lucie told us what spice and oils to add to each recipe. WE found all prepared, each station had a small plastic bowl, salt, pepper, bread crumbs, paper towel, measuring cups and spoons.

DSCN3782 DSCN3783

In one hour we had 10 meals, ready to freeze, each having a label with finishing instructions: cooking, baking, stir-fry and so on!

Great idea for anybody‘s ready dinner!

When I got home, I had 10 diners to freeze!



All around the world” recipes, for this workshop:

 1. Greek, Garlic & Red Bell Pepper Tilapia

2. Blazzin’ Buffalo Meatloaf

3. Lemon & Greek Shrimp & Vegetable and Pasta

4. Outrageous Orange Short Ribs

5. Greek Turkey Burgers

6. Buffalo & Hickory Smoked Saucy Chicken

7. Outrageous Orange Shrimp & Vegetable Stir-fry

 8. Hickory Smoked Buffalo Pork Chops

 9. Wicked Good Slow Cooker Pork Roast

10. Greek Chicken & Vegetable Kabobs



The Wildtree Story

Until the mid 90′s, Leslie Montie never dreamed she would become the founder of a company that helps families from coast to coast enjoy great tasting and nutritious meals that can be prepared in minutes. When Leslie discovered that her two young children had medical conditions requiring special dietary restrictions, she began her search for healthy alternatives. “It was amazing how this impacted our entire family.” recalls Leslie. “I needed to come up with meals that my children would not react to, yet still enjoy. And since I was a full-time working mom, they had to be easy to make.”

Leslie sought the help of her parents, Frank and Judy. As concerned parents and grandparents, they immediately began experimenting with new ways to flavor and prepare foods.   Leslie’s sincere desire to help others was the inspiration that led her to found Wildtree in 1996.

Leslie and her mom, Judy, began by selling their specialty blends at local cooking fairs. They were overwhelmed by the reception and quickly gained a loyal following.

Leslie start selling through home parties,   “I held my first party a few weeks later and knew it was the ideal way to bring our products directly to families.” The combination of Leslie’s natural marketing ability, Judy’s talent for product development, and Frank’s manufacturing expertise was powerful.

In 1999 Wildtree, was officially launched as a party plan company and gained local acclaim.







I love all kind of apple desert. Strudel is the one that I grew up with and I use different dough, different apples, different recipes and shapes.

I was looking in internet for something new with apple and dough, easy, a desert that is not too much sugar, but has a lot of apples, and very little dough. I came upon TART TATIN. It is really an upside down apple cake, but has a twist (compare to my “apricot upside down cake”) and has a lot of legends, stories, and funny ads on, numerous pages in internet about this tart.

The most consistent story is that this tart was invented by TATIN sisters, who were running an inn on LOIRE Valley, France. During the revolution they were flirting with lots of solders, cooking, eating and laughing in the same time.

One version is that flirting too much, they let fell the unfinished pie, on the table, and they save the day by reversing the tart and bake it as it is;

Another version is that speaking, flirting and laughing too much they baked the tart forgetting to add the upper dough piece.

This tart is a very easy desert; there are many simple, short steps in between baking and preparing the apple. This is why they say (they are FRENCH!!!) you should flirt in between steps!



One sheet frozen puff pastry;

6-8 small apples, (McIntosh OR Granny Smith), peeled, halved and cored;

Unsalted butter, (one stick);

Sugar, one cup;

Half cup walnuts;

Half cup raisins;

Some cinnamon (as much as you like);






-Melt the butter in a sauce pan, add one cup of sugar and caramelize it, to be light brown.

MY NOTE: Caramelized sugar is very, very hot, pay a lot of attention, handling it!


DSCN3485 - Copy DSCN3486 - Copy DSCN3488 - Copy


-Pour hot caramelized sugar and butter sauce, on an oven proof pan.


DSCN3489 - Copy


– Add halved apple round side down, walnuts, raisin and cinnamon.

– Put in oven for 30 minutes at350F.

DSCN3490 - Copy DSCN3491 - Copy


– Add the puff pastry sheet, cold, from refrigerator, on top of the apple and turn back to oven, 400F,

for 20 minutes, when the puff pastry dough is well raised and brown.


DSCN3492 - Copy DSCN3495


– Adding a big plate over the pan, you will reverse the apple and caramelized sauce, over: upside down apple cake!



DSCN3496 DSCN3497 DSCN3502





1. One should turn the pan over plate as soon as taken from oven, other way the caramelized sauce will harden and remain on the pan, instead bringing all the juice and sweet and buttery on top of the apple and puff pastry.

2. I found that my husband (taller than me) can do a better job, reversing the plate, after all the time I was (almost) pouring the sauce over me, or over the counter, being a hot pan.






3. The little caramelized sugar that remains (every time for me) on the pan can be dissolved into water, flooding the pan for 1-2h.


Chicken Cardamom Masala with Cashews


This delicious dinner recipe is featured in “Where Flavor was Born”

by Andreas Viestad.



Serves 4

  • 2 tablespoons garam masala
  • 6 to 10 cardamom pods, lightly crushed
  • 1 piece (1 inch) cinnamon stick
  • 2 teaspoons red chile flakes
  • 2 teaspoons chopped fresh ginger
  • 2 teaspoons salt
  • 2/3 cup plain full-fat yogurt
  • 1 4 pound chicken, cut into 8 pieces, or 4 chicken thighs, halved
  • 1 teaspoon ground turmeric
  • Vegetable oil, for frying
  • 4 onions, chopped
  • 3 to 5 cloves garlic, chopped
  • 4 to 6 tablespoons cashews
  • 1 to 2 tablespoons tomato paste or ketchup
  • 3 medium carrots, cut crosswise into 1-inch pieces
  • 1 1/2 cups cauliflower florets
  • 1/2 cup heavy cream (optional)
  • Chopped fresh cilantro or flat-leaf parsley, for garnish


Garam masala is a blend of ground spices common in the Indian and Pakistani cuisine, whose literal meaning is ‘hot (or warm) spice’. There are many variants: most traditional mixes use just cinnamon, roasted cumin, cloves, nutmeg (and/or mace) and green cardamom seed or black cardamom pods.








  1. Place garam masala, cardamom, cinnamon stick, chile flakes, ginger, and salt in a mortar and lightly crush with a pestle. Place chicken, yogurt, and spice mixture in a large bowl, turning chicken to coat. Let marinate, covered and refrigerated overnight.
  2. Using a rubber spatula, wipe excess marinade from chicken; reserve marinade. Pat chicken with paper towels to dry; sprinkle with turmeric.
  3. Heat about 1 tablespoon oil in a Dutch-oven over high heat. Working in batches if necessary, add chicken and cook, turning occasionally, until skin is nicely browned, about 10 minutes.
  4. Remove chicken from pot and set aside. Reduce heat and add onions and garlic. Cook, stirring, until softened, 4 to 5 minutes. Return chicken to pot, along with reserved marinade, cashews, and tomato paste. Cover and cook, 10 to 15 minutes. Add carrots and cauliflower, cover, and continue cooking until chicken is cooked through, about 15 minutes more.
  5. Stir in cream or yogurt, if using, and cook 2 minutes more. Garnish with cilantro and serve immediately.

First published: November/December 2007



I do not like curry and Indian spices but I love the recipe.

So, I adapted for my Romanian test:

For the yogurt I used:

–        1tbs paprika,+ 1tbs nutmeg,+ 2 tbs salt, 1tbs piper, + lemon and orange zest,+ lemon juice ,+ 1tbs oregano.


In a frying pan add oil and  browned chicken, and put the chicken legs into the crock pot.


Add onion and large stripes of colored pepper to the frying pan. Once they are soft add to crock pot. Add carrot and cauliflower pieces, and few new potatoes.

I love to add some bay leaves and one whole garlic, peeled, to the sauce.

Add diced tomatoes and cashew and set up crock-pot for to 8 or 10 hours.


Just before you serve add sour cream or yogurt.


I love dill, so I added just before I brought it to the table.

 DSCN0631 - Copy - Copy - Copy DSCN0632 - Copy - Copy



CAULIFLOWER QUICHE, a vegetarian dish


My very good friend and many things adviser, Janice, was very happy one day, because she found a book she was looking for a long time: ANNA THOMAS’S “The vegetarian epicure”. She keeps telling me about this book full of wonderful recipes: all vegetarian and all very good…

She founded and she showed me the book. The moment I read this recipe, I knew it is a very good one and I would love to try.

As any quiche recipe you should have a crust, the one you like the best. I like puff pastry dough, but a basic shortcut recipe is good too.

After I baked first time this recipe I realized first (not as Ann’s recipe) that is better that I bake first the crust instead of baking the whole quiche, crust, vegetable, cream and breadcrumbs on top. This is again everybody preference!



1. pastry crust

2. 1/4 grated Parmesan cheese

3. 1/4 cup grated cheddar

4.1/2 cup breadcrumbs

5. 2lb fresh zucchini or cauliflower (or a mix of it)

6. 2 eggs, separated

7. 1 + 1/2cup sour cream

8. 2tbs flour

9. 2tbs chopped chive

Salt, ground pepper, butter








Prepare the pastry dough and add the half of a mixer of 2 cheeses into the dough. Press into a 10” pie dish and put away to chill. OPTIONAL: YOU CAN BAKE THE CRUST, 20 MINUTES, 400F.


Mix the rest of the cheese with breadcrumbs and set aside.

Wash, cut the zucchini (1/4” slices) and trim cauliflower.  Blench in boiling water and drain.

Beat together egg yolks, sour cream, chives, flour, salt, pepper.




Beat the egg white until are stiff and fold into sour cream mixer.

Arrange a layer of zucchini slices on the pie add sour cream mixer, add more slices, and more sour cream mixer.

Add a layer of blenched cauliflower, cut in small pieces.


Add more sour cream mixer, on top.

Sprinkle over the cheese and breadcrumbs mixer and dot with few sliver of butter.

Bake 10 minutes at 450F, lower the temp at 325F and bake 45 more minutes.

When you bring the pie at the table hot and steaming it is a lovely thing and a rewarding taste.


CIABATTA BREAD – using sourdough starter


Ciabatta bread it is very special to me. It remind me the time as a little girl, this is the bread we use to eat, my grandmother baking in the kitchen and I remember as a picture hooked in time, as I was singing… I was on a wooden horse and my grandmother baking… the perfect picture…

I didn’t know that time how it was called, but seeing it in this book that we follow “The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread” By Peter Reinhart,   the recipe it is exactly as I remember…. crunchy and big holes in it!

Ciabatta in Italian means slipper and this is because the flat, bulky bread remind you as a slipper. In Romanian, (which is a Latin language) “CIUBOTA” means the same thing and this is how I remember easily the name of this bread.

Today, after I learn a lot about Sourdough bread from   “King Arthur flour Center” and I have a starter from them, that I maintain and care for, I am going to use it for ciabatta bread, instead of poolish, from original recipe.


–        3 ¼ cups sourdough starter

–        3 cups unbleached white flour

–        2teaspoons salt

–        1 ½ teaspoons yeast

–        ¾ cups warm water. NOTE: I read in the “Bread Apprentice book” that if I add ¼ oil + ½ cup water this way the dough will be softer and tender that all water-only version.





You knead the dough until become nice and silky. I use for this task the bread machine, or the stand-up mixer. Leave to rest 5-10 minutes.


It is very sticky dough. You should use a lot of flour and/or grease on your hand. You shape this dough in a very special shape: Cut the dough in 2 and each piece stretch long on the margins, your hand should be full of grease or a lot of flour, on the bench and on your hands in order to manage this sticky dough.

Carefully fold in three, one on top of each other, so you have a long shape, flat bread.


Put corn meal on the cooking sheet which is lined with parchment paper. Or you can make a “bed” of a folded towel.

You keep the dough covered, 30-40 minutes, to rise.

After this time, slide on the baking stone, or put the parchment cookie sheet, to bake.


The oven should be pre-heated to 500F; put the bread into it and from time to time spray the oven walls with water, quickly, to steam the oven. You should repeat this process 4-5 times during the first 10 minutes, at 500F.

After that you rotate the breads, and cool the oven to 450F for 10-20 more minutes, without using the steam method.

The bread should be nice, brown, and very hard on the back, and should sound hollow when you knock it with your finger. The more precise way would be if you have 200F inside of the loaf.




 “Sourdough starter” it is a frightening, confusing, amazing word for a POOR BEGINNER BAKER…..This is why, my friend and I we went to this class “sourdough bread” to go step by step over the procedure. If you look around in internet, there are many, many posts, tips, advices, personal experiences and so on. This confused us even more.

We went to this class in Vermont, KING ARTHUR FLOUR CENTER and it was a great teacher. We understood what’s all about sourdough. We kneaded, baked and ate a lot of bread and butter; it was a lot of fun, that day!!!

We came home with a small amount of their starter: 4oz of it!







Once we get it home, we have to maintain this “sourdough starter”: it is a small task, and you chose to do it every day, or refrigerate and maintain=feed, twice a week.

Sourdough is yeast dough: to keep the yeast alive and potent, you have to feed, or maintain. Room temp is the preferable environment for the starter: you can keep it refrigerated, but you have to feed twice a week.  Deep freezing is not a method of choice: as the teacher said, what you prefer: to have a heart attack and be saved or NOT TO HAVE A HEART ATTACK!

The feeding process is adding equal amount of white, all purpose, unbleached flour and warm water:  4oz. flour (= a cup of flour, very loose, not leveled, and not pressed) and 4 oz. of warm water (= half of cup)

This way you have 2 cups of starter which you can maintain at room temp, or covered with plastic wrap, refrigerated.

Next feeding time you discard one cup (or use it in a recipe) and add (=feed) the remaining starter, with 4oz. flour + 4 oz. warm water.



Daily maintaining “the starter”, at room temp:

 If you want to bake bread every day, feed the starter, once a day, as follow:

Stir the starter well, removing all, but 4 oz. Add 4 ounces of water and 4 ounces of flour, stir well until smooth, and cover with a cloth.


Maintaining your” starter” in the fridge:

If you feel, feeding and baking everyday is too much, you can feed the refrigerated “starter” twice a week, as above:

Stir the starter well, removing all, but 4 oz. Add 4 ounces of water and 4 ounces of flour, stir well until smooth, and cover with a cloth.

Allow the starter to work at room temp, at list one hour, before putting back to refrigerator, for another 3-4 days.


Now the notion of “fed” or “unfed” starter that you find in some recipe, become a little   clearer:

“unfed starter” is the  discarded starter, or the starter just before is the time to feed;

“fed starter” is the starter that you feed and keep  at room temp at list  6 hours, to have   enough time for yeast to feed and divide, multiply.


All this process is a step to make a SOURDOUGH BREAD. If you understand the process you can manipulate the starter to your desire, to get a sour or not so sour bread…..

That means that is up to you, to bake a bread as sour as you like it... If you use this method that I described it here, the bread is almost not sour at all, but it became fluffy, crunchy and  chewer because of presence of sourdough starter added to the dough.














A starter left on a counter in a very hot kitchen ( around 85F and up) will ferment like crazy and you can use it as a sour starter at a certain point, or you have to feed very frequently to prevent to became overripe: very bubbling, sharp smell.



“While sourdough starters and bread made from starters has been around for thousands of years, the term “sourdough” has a pretty short history. It is an American term that came into use during the California Gold Rush days of the late 1800’s.

Before the advent of commercial bakers’ yeast, the folks who traveled and settled the Western U.S. in the 19th century carried starters with them for making bread.”


Understanding the microbiology of the STARTER:

The wild yeast, that grow on top of grains, fruits and vegetable is present into the flour and this process of “STARTER” is a benefactor of co-existence of the wild yeast and a Lactobacilli in the “Sourdough starter”.

In a healthy sourdough starter, they both are feeding on the sugars (the starch) from the flour, but they give different end result that is beneficiary to each other.

The  lactobacilli create a acidic media from lactic and acetic acid end product that is very beneficiary for the wild yeast to grow and act as “an antibiotic” for other organisms. For instance the commercial BAKER YEAST can’t live in such a acidic content.


The wild yeast end products are a bit of ethanol (alcohol) and some carbon dioxide (which is what causes the bread to rise).




Every day I count my carbs and fats, so I can have my ice cream as a desert! Mango ice cream is my passion and in general, more fruity…., less sugary….it is all I dream of!

I am looking to find an ice cream that is low in fat/carb, but I have to like it! As I discover (in Italy!!!) GELATTA is a perfect fit for me: not so much sugar, fluffy and soft and many, many flavors.

I am looking to make my own WONDERFUL ICE CREAM that I can make it at home, and know what the ingredients are!

I discovered this recipe, in “Crunchy, Creamy, Sweet” blog; the pictures were astonishing, but even more: no machine, only milk and sugar…. Should I believe it? Is it even good? Is it soft? Is it hard?, full of crystals?  as are all the ice creams that you make home from yogurt, milk, fruit????


It is a perfect, creamy, fluffy, ice cream:  is maintaining the same consistency and same taste even days after was stored in freezer!




Here is the recipe:


1 can (13 oz.) evaporated milk, with Vitamin D added

1 cup powder sugar

2 teaspoons vanilla extract




1. Chill the milk in the fridge overnight. This is a very important step for this recipe.



2. Poor the evaporated milk in a bowl of a stand up mixer. Using the wire whip mix the milk for a short time (40 sec).


3. Add sugar and vanilla and whip until combined. The mixer becomes very foamy and fluffy.


4 Put the bowl in freezer for 1h.




5. Using the wire whip mix the frozen mixer for about one minute and put it back in freezer, for another hour.



6. Repeat this procedure 4 times: whip using wire whip, and freeze  for an hour.


7. When the cream looks like this, poor in a container with a lid: one can evaporated milk, will give enough ice cream to fill 1qt of ice cream box.



8. Store it in freezer until you use it.



My surprise was that next day I found in freezer, a very fluffy ice cream, soft and pleasant, with a strong vanilla taste.


Whole Wheat and Rye Sourdough Bread


This is a recipe that I found into “KING ARTHUR FLOUR” website because I was looking for a rye /wheat flour bread recipe, to use my sourdough starter.

I went to a GREAT CLASS  about sourdough at “King Arthur Flour” class center in Vermont  and the recipe I have for white flour and sourdough starter (fed or unfed) is a wonderful bread, well raised, tasty, the crumbs are perfect, the crust … divine!

But as I ADORE the rye bread, I was looking for a variation of the white flour recipe. The tip that I learned in class is that we have to increase the quantity of water in order to have a perfect RYE SOURDOUGH BREAD. The recipe ask for a mixer of rye/or wheat flour  with unbleached white flour.

This is a perfect recipe and if you have this bread, right from the oven (after the necessary time to cool) it is perfect bread for a great sandwich… or just with butter, as I would like it!



1 tablespoon instant yeast

1 3/4 cups (14 ounces) lukewarm milk

2 cups (16 1/2 ounces) sourdough starter, fed or unfed*

NOTE: *If you feed your starter first, the dough will rise a bit more quickly.

1/4 cup (1 7/8 ounces) packed dark brown sugar

2 teaspoons salt

1/2 teaspoon ground cardamom

1 tablespoon caraway seeds

1 teaspoon whole anise seeds

1 cup (4 1/4 ounces) white rye flour

1 cup (4 ounces) Whole Wheat Flour

3 1/2 to 4 cups (14 3/4 to 17 ounces) All-Purpose Flour




Combine the yeast, milk, the sourdough starter, sugar, salt, cardamom, and seeds. Stir in the rye flour and beat until the batter is smooth. Add the whole wheat flour, then the unbleached all-purpose flour, a cup at a time, stirring well after each addition. When the dough has formed a shaggy mass, turn it out onto a lightly floured counter.

Knead the dough and add just as much flour as you need to keep the dough from sticking to the counter. The dough should be a little tacky, but not sticky.
MY NOTE: I used the bread machine, 2h for a dough cycle.

Place the dough in a greased bowl. Cover with a damp towel or plastic wrap and let rise until it has doubled in bulk, about 1 1/2 to 2 hours.

Gently deflate the dough and place it on a lightly floured counter. Shape as desired; you can make one huge loaf, three normal loaves, four mini loaves, or about 24 rolls. You can also reserve a small amount of dough and roll it into long, thin strips that can be snipped with scissors to form a stalk of wheat to decorate the top of each loaf.

Cover the loaves and let them rise for about 45 to 60 minutes, or until they’re puffy.
Bake them in a preheated 400°F oven for about 25 minutes, or until the bread is nicely browned and sounds hollow when thumped on the bottom.
Remove from the oven, and cool on a rack.





This recipe comes to   “KING ARTHUR FLOUR” website from Marilyn Mulgrew of Rochester, New York.