Olive bread

large whole wheat sourdough bread • Italian Tomato Toast Topping: 1 small ball Burrata cheese or 1/2 ball fresh Mozzarella cheese, fresh tomato, olive oil, balsamic vinegar, sea salt, ground black pepper • Avocado Toast Topping: 1/2 ripe avocado, sea salt, ground black pepper • Japanese Soy-Marinated Egg Yolk Toast Topping: 1 egg (pasteurized, safe to eat raw), soy sauce, Japanese chili powder

tapioca flour (about 170 grams) • mozzarella cheese (about 50 grams) • cheddar cheese (about 50 grams) • sugar (about 30 grams) • egg • unsweetened milk (about 150 grams) • olive oil (about 60 grams) required • salt (about 2 grams) • Small cupcake molds • Blender

lettuce • cherry tomato • cucumber • olives • little shredded carrot and cabbage • sesame dressing (about 45 ml) • mayonnaise (about 15 ml) • Toasted bread slices (optional) • lobsters

small bowl of very sour yogurt with lots of bubbles • all-purpose flour (about 150 grams) • bread flour (about 250 grams) • sea salt • brown sugar (optional, to reduce sourness; skip if you prefer a tangier bread) • butter or extra virgin olive oil • Herbes de Provence (or any dried herbs you like, or leave out if you prefer)

all-purpose flour or bread flour (about 250 grams) • salt (about 5 grams) • active dry yeast (about 5 grams) • warm water (about 185 grams, 104–113°F/40–45°C) • olive oil (60 ml)

sourdough starter (taken from the fridge) • bread flour • warm water • whole wheat flour (I used bread flour) • water • whole wheat flour • rye flour • bread flour • water • milk • coconut oil (olive oil or vegetable oil is fine) • egg •