I’m planning to do an olive sourdough this weekend, but because I’ve never made a bread with olives, I'm not really sure what ratio I should add them in at.
My normal sourdough is a high-ish (78%) hydration, lean, “country” loaf, with 20% whole wheat. I’m planning to do everything else like normal, but add kalamata olives.
I’ve got a jar with 180g of olives (which would work out to ~16%). Should I use more or less?