![\"\"](\"http:\/\/gawrimanecuta.com\/wp-content\/uploads\/2018\/02\/OliveBread.jpg\")
<\/a><\/p>\n<\/p>\n
Sourdough the divine creation; from the Bible, Alaskan prospectors, to the world-famous San Francisco sourdough, it\u2019s a living, healthy, fermenting process. Catch the wild yeast and you will be rewarded with a flavourful, crispy on the outside and rich inside sourdough goodness.<\/p>\n
<\/p>\n
I\u2019ve been baking for a very long time; I thought I knew about all about baking breads until I discovered new ways to catch the lactobacilli\u00a0and wild yeast. Deviate from flour and water and explore unique ways to start a sourdough starter.<\/p>\n
<\/p>\n
Just when I thought I knew sourdough; I found a new method. A starter from apples.<\/p>\n
The starter is from the book but the sourdough recipe is mine. I couldn\u2019t leave it alone, I just had to add a few flavourful ingredients.<\/p>\n
<\/p>\n
This awesome loaf is made with rye sourdough, Kalamata olives, sun-dried tomatoes, orange zests, fresh Rosemary, pecans, olive oil, caraway seeds, and Himalayan black salt.<\/p>\n
My house smells divine.<\/p>\n
<\/p>\n
<\/p>\n
Olive bread<\/p>\n
Ingredients: In bread machine order:<\/h3>\n\n- 2 \u00bd – 3 cups warm water<\/li>\n
- 2 cups rye sourdough starter or regular sourdough starter (see options)<\/li>\n
- 3 tbsp olive oil<\/li>\n
- 2 tbsp sugar<\/li>\n
- 2 tbsp orange zest<\/li>\n
- 1 tsp salt<\/li>\n
- OR 2 tsp yeast<\/li>\n<\/ul>\n
<\/p>\n
Mix the below to the dough by hand<\/p>\n
\n- 2 cups Kalamata olives halved<\/li>\n
- \u00bd cup sundried tomatoes roughly chopped<\/li>\n
- 1 cup pecans or walnuts<\/li>\n
- 3 tbsp caraway seeds<\/li>\n
- 3 tbsp chopped fresh Rosemary<\/li>\n<\/ul>\n
<\/p>\n
<\/p>\n
Method:<\/h3>\n\n- Let the dough proof and double in size in a warm place for 2-4 hours. It did proof fast.<\/li>\n
- Shape it and let it rise for a further one hour.<\/li>\n
- Bake it in a preheated oven.<\/li>\n<\/ul>\n
<\/p>\n
<\/p>\n
\n- Option one: Use sourdough starter that you have.<\/li>\n
- Option two: Use 2 tsp active dry yeast for those who don\u2019t have sourdough.<\/li>\n
- Option three: Rye sourdough starter, From Baking Sourdough Bread<\/em>, by Goran Soderin and George Strachal. Page 20<\/li>\n<\/ol>\n
<\/p>\n
Rye starter ingredients:<\/h3>\n\n- \u00be cups water<\/li>\n
- 2 cups finely ground rye flour<\/li>\n
- \u00bd cup peeled grated apple \u2013 yes it uses apples, the book doesn\u2019t specify the type of apple so I used Granny Smith.<\/li>\n<\/ul>\n
<\/p>\n
Method for starter:<\/h3>\n\n- Combine the ingredients in a jar with a tight fitting lid and let it stand for 2-4 days.<\/li>\n
- Stir it twice a day.<\/li>\n
- Once the mixture starts to bubble, feed it as you would any sourdough starter.<\/li>\n
- It is ready to use for baking.<\/li>\n<\/ul>\n
<\/p>\n
<\/p>\n
*TIP<\/em><\/strong><\/h2>\nTemperature has to be between 70\u00b0 F or 20\u00b0C for the starter to bubble.<\/p>\n
The sourdough starter must bubble for it to be active. During winter this process can take a bit longer. Be patient and wait for it.<\/p>\n
Place a baking tray with warm water as you would for baking baguette on the bottom oven rack.<\/p>\n
Preheat the Dutch oven or stone and place the dough onto the hot mold.<\/p>\n
Use a basket and couche to proof the dough.<\/p>\n
Bake for 250\u00b0C for 10\u2019 covered, reduce it after ten minutes to 230\u00b0C and bake for an additional<\/p>\n
35\u2019 uncovered.<\/p>\n
<\/p>\n
Don\u2019t shy away from question. I\u2019ll gladly answer them. Here, or on the cooks cooks forum.<\/p>\n
For a beautiful collage of Malaysian food please visit my Instagram handle: manecutagawri<\/p>\n
Each and every image and text on this website is copyright protected.\u00a0<\/em>Share the link itself, if you want to share this post.\u00a0<\/em>Do not repost or republish this recipe or its images without the author\u2019s written consent.\u00a0<\/em>Otherwise, you will be served with a DMCA Takedown Notice for copyright infringement.<\/em><\/h4>\nThank you everyone for all the likes and heart warming comments.<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Sourdough the divine creation; from the Bible, Alaskan prospectors, to the world-famous San Francisco sourdough, it\u2019s a living, healthy, fermenting process. Catch the wild yeast and you will be rewarded with a flavourful, crispy on the outside and rich inside sourdough goodness. I\u2019ve been baking for a very long time; I thought I<\/p>\n","protected":false},"author":82,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,3,90],"tags":[],"_links":{"self":[{"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/posts\/5879"}],"collection":[{"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/users\/82"}],"replies":[{"embeddable":true,"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/comments?post=5879"}],"version-history":[{"count":4,"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/posts\/5879\/revisions"}],"predecessor-version":[{"id":5887,"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/posts\/5879\/revisions\/5887"}],"wp:attachment":[{"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/media?parent=5879"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/categories?post=5879"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/tags?post=5879"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
<\/p>\n
Mix the below to the dough by hand<\/p>\n
- \n
- 2 cups Kalamata olives halved<\/li>\n
- \u00bd cup sundried tomatoes roughly chopped<\/li>\n
- 1 cup pecans or walnuts<\/li>\n
- 3 tbsp caraway seeds<\/li>\n
- 3 tbsp chopped fresh Rosemary<\/li>\n<\/ul>\n
<\/p>\n
<\/p>\n
Method:<\/h3>\n
- \n
- Let the dough proof and double in size in a warm place for 2-4 hours. It did proof fast.<\/li>\n
- Shape it and let it rise for a further one hour.<\/li>\n
- Bake it in a preheated oven.<\/li>\n<\/ul>\n
<\/p>\n
<\/p>\n
- \n
- Option one: Use sourdough starter that you have.<\/li>\n
- Option two: Use 2 tsp active dry yeast for those who don\u2019t have sourdough.<\/li>\n
- Option three: Rye sourdough starter, From Baking Sourdough Bread<\/em>, by Goran Soderin and George Strachal. Page 20<\/li>\n<\/ol>\n
<\/p>\n
Rye starter ingredients:<\/h3>\n
- \n
- \u00be cups water<\/li>\n
- 2 cups finely ground rye flour<\/li>\n
- \u00bd cup peeled grated apple \u2013 yes it uses apples, the book doesn\u2019t specify the type of apple so I used Granny Smith.<\/li>\n<\/ul>\n
<\/p>\n
Method for starter:<\/h3>\n
- \n
- Combine the ingredients in a jar with a tight fitting lid and let it stand for 2-4 days.<\/li>\n
- Stir it twice a day.<\/li>\n
- Once the mixture starts to bubble, feed it as you would any sourdough starter.<\/li>\n
- It is ready to use for baking.<\/li>\n<\/ul>\n
<\/p>\n
<\/p>\n
*TIP<\/em><\/strong><\/h2>\n
Temperature has to be between 70\u00b0 F or 20\u00b0C for the starter to bubble.<\/p>\n
The sourdough starter must bubble for it to be active. During winter this process can take a bit longer. Be patient and wait for it.<\/p>\n
Place a baking tray with warm water as you would for baking baguette on the bottom oven rack.<\/p>\n
Preheat the Dutch oven or stone and place the dough onto the hot mold.<\/p>\n
Use a basket and couche to proof the dough.<\/p>\n
Bake for 250\u00b0C for 10\u2019 covered, reduce it after ten minutes to 230\u00b0C and bake for an additional<\/p>\n
35\u2019 uncovered.<\/p>\n
<\/p>\n
Don\u2019t shy away from question. I\u2019ll gladly answer them. Here, or on the cooks cooks forum.<\/p>\n
For a beautiful collage of Malaysian food please visit my Instagram handle: manecutagawri<\/p>\n
Each and every image and text on this website is copyright protected.\u00a0<\/em>Share the link itself, if you want to share this post.\u00a0<\/em>Do not repost or republish this recipe or its images without the author\u2019s written consent.\u00a0<\/em>Otherwise, you will be served with a DMCA Takedown Notice for copyright infringement.<\/em><\/h4>\n
Thank you everyone for all the likes and heart warming comments.<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Sourdough the divine creation; from the Bible, Alaskan prospectors, to the world-famous San Francisco sourdough, it\u2019s a living, healthy, fermenting process. Catch the wild yeast and you will be rewarded with a flavourful, crispy on the outside and rich inside sourdough goodness. I\u2019ve been baking for a very long time; I thought I<\/p>\n","protected":false},"author":82,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,3,90],"tags":[],"_links":{"self":[{"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/posts\/5879"}],"collection":[{"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/users\/82"}],"replies":[{"embeddable":true,"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/comments?post=5879"}],"version-history":[{"count":4,"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/posts\/5879\/revisions"}],"predecessor-version":[{"id":5887,"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/posts\/5879\/revisions\/5887"}],"wp:attachment":[{"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/media?parent=5879"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/categories?post=5879"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/tags?post=5879"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}