Cranberry Pecan Bread
Dried cranberries and pecans are added to a basic bread fermented with a sourdough starter. We love to make French toast with it.
Recipe Summary test
*Eight to twelve hours before baking, refresh your starter by adding more water and flour, to make it bubbly and lively.
*I use a stiff dough levain, but any sourdough starter will work. If your starter is very liquidy, reduce the amount of water by 1/4 cup.