Rosemary Olive Sourdough Bread

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

Basic Overnight Sourdough Bread

4 cups organic white bread flour (520 grams) see notes

2 teaspoons sea salt ( 12 grams)

⅓ cup sourdough starter (use after it has peaked) 90 grams

1 7/8 cup water (385 grams)

¾ cup chopped kalamata olives

2 to 3 tablespoons fresh rosemary, chopped

½ cup roasted whole garlic cloves (optional but good)

rice flour for dusting (or sub regular flour)

Directions at feastingathome.com

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