sourdough. experiments in flavor.

IMG_0627Decided to deep clean my fridge the other day, and consolidate the condiments. There were far too many un-expired jars partially filled. What to do? Make bread. 🍞 🙂

What I found:

  • Kalamata Olives (about 20)
  • Bruschetta tomato mixture (1/4 jar)
  • Olive oil infused with rosemary + crushed garlic (2+ tbsp)
  • Raw sliced almonds (1/4 bag)

Strained olive oil mixture:


I prepared my regular sourdough & divided the dough into 2 halves.Next, poured about a tablespoon + of the olive oil mixture over each:


Chopped the well-drained olives:


Added to the dough, along with some sliced almonds and fresh rosemary, chopped:


Next, chopped the well-drained bruschetta and fresh rosemary, chopped:


I kneaded in the “extras”, along with a few spoonfuls of flour to make the dough more manageable, and let rest a couple of hours. The bruschetta made the dough a bit sticky, maybe I should have tried to get more liquid out of it. We will see.

Dough is ready for baking. I brushed on some egg wash and some coarse salt:


After 40 min in a 425° oven:

The loaves taste delicious, and my fridge has a few less condiments. Win-win. 🙂


2 thoughts on “sourdough. experiments in flavor.

  1. Love how not only do you use up the condiments, but you also put your strainer and silicone brush and such to use! I also find these utensils are under-utilized. So, win-win-win.


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