Sourdough Olive, Thyme, Lemon and Parmesan

I tried a new recipe a couple of days ago. While I have a freaking library of bread baking books, and quite a few of them are sourdough, my hands down favorite is Emilie Raffa’s “Artisan Sourdough Made Simple“. I’ve yet to try a recipe out of it that isn’t spot on perfect. She has amazing sense for blending flavors.

I used half castelvetrano green olives (my favorites!) and half greek black olives. Four o’clock in the morning had me outside in my garden beds with a flashlight hunting down enough fresh thyme for the dough, the horrible cold spell we had killed most of it. I had to replace all of my thyme plants this year. I was sold with just olive bread, but the delicate flavor of the thyme and freshly grated lemon zest was sublime.

I don’t have any new specialty iris blooming right now, but there are waves of these old fashioned mulberry colored ones blooming all over our yard. I have hundreds of them. I also grabbed a picture of a lovely swarm in the orchard. This morning I intend to sneak out fairly early, since it’s quite cold out and the bees will wait until it warms up a bit to come out, and weed whack around the hives. It’s quite a job and I’m not sure I can manage it all at once, but I’m going to give it my best effort.

I made myself schnitzel two nights in a row, with roasted asparagus and shaved garlic. It was pretty good, but mine is never quite as good as Jim’s. I’m always convinced I’ve pounded the pork cutlets thin enough, and I never quite do.

This morning I am baking one of those dense, rye, seed and grain breads that are common in Germany. It’s been bulk fermenting for twenty four hours. It isn’t supposed to rise, just get a bit puffy, but personally I think it looks like a lost cause. I hope not, because I had a craving for it and some smoked salmon. My dill is doing wonderfully, so a bit of cream cheese, the salmon and dill on the heavy rye is something I’ve been dreaming about for days. Cross your fingers for me!

Oh and a little funny I had to share!

CJ Tinkle

This Post Has 6 Comments

  1. Donna Rowe

    Love hearing about your bread recipes!!

  2. montanaclarks

    You and Judy are bad for me! Now I’m ready to go down the rabbit hole of sourdough bread making!! Won’t order the starter or the cookbook just yet–heading home to Montana soon–will order when I get there.

    1. tinksquared

      I’m sorry! Baking bread is probably my favorite hobby in life. I’ve been doing it since I was 19 years old. My sourdough fascination has waxed and waned over the years, but I think for health reasons, I will probably stick with it for 90% of my bread baking now.

    1. tinksquared

      That looks great but if that steak is any indication of how thin it is, that’s way too thick. How thin can it get the meat?

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