Olive and Herb Sourdough | The Miller's Daughter
Discover the flavors of summer with our Olive and Herb Sourdough from Shipton Mill's "A Handful of Flour." Perfect for #SourdoughSeptember, this recipe uses ciabatta flour for an open crumb...
Ingredients
- 200g pitted Kalamata olives
- 5-6 tbsp dried Provencal herbs (to make your own blend, mix dried thyme, basil, oregano and rosemary)
- 300g wheat sourdough starter
- 650g water
- 50g olive oil, plus extra for the bowl
- 1kg strong white flour (our ciabatta flour works well)
- 18g salt
- semolina and extra bread flour, for dusting
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