About this recipe: This delicious cranberry and pecan bread calls for sourdough starter, which you may already have to hand if you're a keen baker. Any sourdough starter will work, such as this basic recipe. If your starter is very liquidy, reduce the amount of water by 60ml.
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 60ml.
I followed the recipe exactly. This bread makes wonderful toast. I looked twice at the recipe with no sugar, eggs, or oil ( with the exception for the pan and the top after baking). I am going to try it with blueberries and other dried fruits. - 06 Nov 2009 (Review from Allrecipes US | Canada)
Good bread I personally did a brown sugar toasted pecan's and used chopped walnuts as well. Then finished it off with a slight brown sugar glaze on the top. - 01 Jul 2010 (Review from Allrecipes US | Canada)
Awesome flavor, easy, and very forgiving process. I accidentally mixed in the starter to begin with, and I had to let it rise overnight in the fridge, but it turned out fantastic. Next time I think I'll try it with whole wheat instead of AP flour for extra hearty flavor and texture. - 28 Apr 2010 (Review from Allrecipes US | Canada)