Green olive and rye sourdough

This slideshow requires JavaScript.

My weekly ritual of making at least a couple of sourdough loaves always fills me with excitement…..not to mention an almost uncontrollable urge to slice into the freshly baked bread!

Costing pennies to make – a far cry from those very expensive sourdough loaves you can buy – and much tastier, it really is not that difficult to make sourdough loaves, once you have a starter.

How to make and handle sourdough

My post on sourdoughs, detailing how to make and maintain a starter, as well as guidelines for handling the dough, shaping and scoring is here.

About this recipe

This is a fairly standard sourdough recipe, with just a few easy changes to the basic sourdough recipe given at my recipe link above:

  • a mixture of ale and water
  • a blend of strong white plain flour and wholemeal flour

I used the “stretch and fold” method (detailed in the recipe), but this does, of course, work well with kneading if you prefer that.

Recipe: green olive & rye sourdough: makes 2 loaves

  • 720g strong plain white flour
  • 80g rye flour
  • 100g active starter, having been fed earlier
  • 200ml ale
  • 350m cool water
  • 16g fine salt mixed with about a tablespoon of water
  • about 200g green olives, pitted

(1) Make up the dough as in the recipe here and then cover it and leave for between about 12 hours and 48 hours in the fridge for the bulk fermentation: it will rise a bit and might seem a bit slack but it will have developed an outstanding flavour. The longer you can leave it, the tangier the flavour.

(2) Turn out the dough onto a surface that has been lightly dusted with fine semolina and/or rice flour and give it a couple of stretchs and folds to tighten it up again (see my above post link for stretching and folding). Cut in two equal pieces and gently pat out into two rectangles.

(3) Scatter about 100g chopped green olives over each piece of dough and lightly pat onto the dough.

(4) Roll up the dough and pop them into bannetons that have been dusted literally with either rice flour or fine semolina (or a mixture of both).

(5) Pop them in a large plastic bag or bin liner, and leave to rise at room temperature until about a 50% increase in volume: this can take anywhere between 3 hours and 8 hours depending on the room temperature. The dough will expand significantly further in the oven.

(6) Preheat the oven to its highest setting and when it has come to temperature, turn the dough out onto hot skillets or baking trays. Score the dough with a sharp blade and bake for about 10 minutes at this temperature before turning the oven down to 220C(fan) for a further 50 minutes or so until the dough is crisp and as dark as you like it: you can get away with 40 minutes for a lighter finish but can go to about an hour if you want it darker.

NB: the guidelines for turning out and baking are as in my”making sourdoughs” post linked above.




  1. I wonder if this might be an appropriate time to confess – I think I’ve managed to kill off my starter – it was doing so well …..


    1. Oh no: shockingly murderous! Although discard all but a couple of tablespoons and mix 100g each flour and water. Then following day, discard half and repeat: it may well be ressurected….

      But I can give you like some more starter if that doesn’t work


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Sauce Box

Never get lost in the Sauce

Something Sweet Something Savoury

Family friendly recipes from a chaotic kitchen

Indian Curry Shack By Anugya

A Recipe Repertoire For Everyday Cooking


Good food, without fuss

Julie's Family Kitchen

A home for cooking and baking recipes

God's Little Acre Farm Blog

Sharing the little things in life, one blog at a time!

Food without fuss

Simple food, big on flavour!

The Recipe Hunter

Cook and Enjoy

My Baking Adventure

Going on an adventure or baking a new dessert - they both bring you joy and fill you with happiness

Splash of Happiness

Splashing happiness in your day

the chef mimi blog

So Much Food. So Little Time.

It's All Frosting...

Projects, recipes, and other things that make life fun!

Come dine with Teo

Because eating is a necessity, but savouring is a pleasure.

joannas sydney

An insider's guide to Sydney, Australia


food books (?) pretentious writing etc

biscuits and pieces

Food, lifestyle and everything in between

Journey of a Blogvelist

The Writing of Curtis Bausse

Stefan's Gourmet Blog

Cooking, food, wine


el blog de dulceidea

This is not a pie

Young baker from Brighton presents her recipes

Bakers and Best

Baking the Michigan Difference into every loaf.

Charlotte's Web of Bakes

The outcomes of an experimental (albeit amateur) baking enthusiast!


All about the passion for food

Cooking without Limits

Food Photography & Recipes

Eat The Roses

Highly Opinionated Thoughts About Food, The Universe and Everything

I Dream in Buttercream

Cloud9.1's Baking Blog

Le Céleste Pâtisserie

Professional Chef Recipes and knowledge source for patisserie, baking and pastry


baking adventures on both sides of 'the pond'

Knead to Dough

the go-to site for your foodie blog and biz resources

Love Grace and Cakes

Sitting here in a pile of flour and icing sugar, drinking wine

Wuthering Bites

Simple Gluten Free recipes for any time of day.

The Baking Hermit

Hobby baker who enjoys learning about the science and techniques behind making the perfect baked goods that taste and look good.

Blissfully Scrumptious

Blissfully scrumptious recipes for cakes and bakes


Baking from the heart...with a pinch of guilt-free indulgence!

Natascha's Palace

A blog about culinary adventures from a Canadian living in Spain


Cook. Bake. Eat.

lili's cakes

Pâtisserie Sans Frontières

Addicted to the Sweet Life

Two uni students exploring Melbourne's food destinations


share the loaves


good food with simple ingredients

food for fun

enjoying what's on my plate

Clandestine Cake Club

Bake, Eat, Talk about Cake

Every Nook & Cranny simply filled with food

Preheat the Oven

with Chef Jae

%d bloggers like this: