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.