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- 150g fed sourdough starter
- 500g bread flour, divided
- 12g salt
- 40mls oil from your sun dried tomatoes (or use olive oil)
- 12g yeast
- 175mls warm water
- 150g pitted olives, drained and finely chopped
- 150g sun dried tomatoes, drained and finely chopped
View Full Recipe at Lavendar and Lime
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