Porcini and olive sourdough

using dried porcini mushrooms and chopped Moroccan dry black olives and a mixture of Shipton Mill organic flours with a sourdough starter this loaf was a great success.

Soak two tablespoons dried porcini mushroom pieces in boiled water for half an hour

remove pips and chop black olives in small pieces

mix 8 tbsp chosen flours and add enough sourdough starter to make a moist homogenous mix usiing the porcini mushrooms and their water and fold in the chopped olives.

Leave covered overnight to work its magic.

Knead the next morning, adding extra flour and a little sea salt, if needed.

Place on greased baking sheet and leave to rise for a couple of hours.

Bake on high heat for 30 minutes

Remove from oven and leave to cool on wire rack.

Delicious!  See photo

Added by: Marian Mason

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