I had some kalamata olives that seemed a bit flaccid in their brine, so I opted to add them in a fairly standard white wheat-levain and a tapenade. More on that in another post. Anyway, though sometimes overwhelming, these olives were great.
Ian Lowe repost#
Ian Lowe is a transplanted Texan and bread baker living in Tasmania. I first found him on the baking site, The Fresh...
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