Seasonal baking: it’s one of my favorite things about sourdough.
Here on Long Island, the leaves are changing colors, pumpkin spice everything is cluttering the stores, and all I can think about is Thanksgiving dinner (and the delicious leftovers, of course!).
This hearty, overnight cranberry pecan sourdough is not in my book, however it’s lightly adapted from my Saturday Morning Fruit toast. It’s soft, chewy, slightly sweet… and if you toast the pecans prior to baking you’ll get an extra hit of nutty flavor which is always welcome, if you’re in the mood.
Speaking of pecans, if you bake with them often, Costco sells huge bags of assorted nuts at a reasonable price (I can’t remember the exact cost, but check it out the next time you are in the store).
If you prefer smaller bags of nuts, hit up Trader Joe’s and buy their “pecan pieces” which cost less/ per pound than whole pecans. There’s absolutely no reason to spend more money on whole nuts; you’re going to chop them up anyway.
The best part about this recipe is that it’s basically no-knead and the dough rises overnight. Your work involved? Minimum.
Baker’s Schedule
- A few days before baking, feed your starter until bubbly and active. The exact amount of time it will take depends on how often you feed your starter and where you store it. Warmer starters (i.e. room temperature) that are fed often (1x per day) will be ready to use faster.
- Because this is an overnight dough, make the dough in the evening. I usually do this after dinner around 8 PM or so. After the initial mix, let the dough rest (autolyse) for 1 hour. Toast the pecans. Then add the pecans and cranberries to the dough.
- Cover the bowl with a damp towel and let rise overnight at room temperature. Current room temperature here is 68 F (with the heat on!).
- Between 6-7 AM the following day, the dough should be double in size.
- Shape into a log, place in a buttered loaf pan, and let rest again for 1-2 hours.
- Bake by 8-9 AM!
I highly suggest you make this recipe now, so you can imagine what an open faced turkey sandwich is going to taste like on this sourdough! Or perhaps a toasted slice with salted butter? French toast? Croutons? Enjoy!
Overnight Cranberry Pecan Sourdough
- Yield: 1 Sandwich loaf
- Category: Sourdough Bread Recipes
- Method: Oven-Baked
- Cuisine: American
- Diet: Vegan
Description
This Overnight Cranberry Pecan Sourdough is PERFECT for fall baking and Thanksgiving leftovers. The dough is exceptionally easy to handle and can be made in advance.
Ingredients
For the Dough
- 65 g (1/3 cup) bubbly, active starter
- 300 g (1¼ cup) warm water
- 500 g (4 cups + 2 tbsp) bread flour
- 9 g (1½ tsp) fine sea salt
For the Fillings
- 150 g (1 cup) dried cranberries
- 50 g (1/4- ⅓ cup) pecan pieces or whole pecans, roughly chopped
- Butter for coating the pan
Instructions
- Start in the evening: in a large bowl, whisk the starter and water together with a fork. Add the flour and salt. Continue mixing with your fork until the dough becomes stiff. Then get in there with your hands and finish mixing until the flour is fully absorbed and a rough-looking dough forms. Cover with a damp cloth and let rest for 1 hour.
- Meanwhile, lightly toast the pecans in a small, dry skillet. Transfer to a bowl to cool.
- Add the cranberries and toasted pecans to the dough. Fold the dough over the fillings several times until they are fully incorporated- this might take a little elbow grease, but don’t worry it’s actually fun to do!
- Cover the bowl with the same damp cloth you used earlier. Let the dough rise overnight at room temperature. This will take 8-12 hrs or so, @ 68-70 F.
- In the morning, remove the dough onto a lightly floured surface. Gently dimple the surface all over to release any large air pockets. Roll the dough into a log and let rest for 5-10 minutes. Meanwhile, coat a 9×5 inch loaf pan with butter. After the dough has rested, pull it towards you to tighten its shape (use lightly floured hands if the dough is sticky). Place into your loaf pan seam side down.
- Cover and let rest for 1-2 hours, or until the dough rises about 1-inch above the rim of the pan.
- Preheat your oven to 450F. Place dough on the center rack and reduce the heat to 400 F. Bake for 45-50 minutes. If the loaf starts to brown too quickly, loosely tent with foil (some of the cranberries will burn, which is okay. Just pick them off the top before serving).
- Remove from the oven and cool in the loaf pan for about 10 minutes. Then transfer the bread to a wire rack to finish cooling for 1 hour before slicing.
Notes
This loaf will stay fresh for about 3 days, stored in a plastic bag. Any leftovers make great French toast!
Keywords: sourdough, sourdough recipes, sourdough bread, overnight sourdough, cranberry pecan sourdough, sourdough starter
Comments
Leslie says
Can I make this bread in a Dutch oven like a Boule bread instead of sandwich bread
Love all of your recipes
★★★★★
Dee says
I made in a preheated Dutch oven 25 minutes covered 25 minutes uncovered. Or until 200 degrees internal temperature. Bread was delicious.
★★★★★
Marcie says
Thank you for sharing that. I was thinking about trying it and I like it better baked in the dutch oven.
Vicki says
A great twist on your Saturday Morning Fruit Toast. We never tire of either and appreciate the option to use whatever fruit and nuts we have on hand to make either bread.
Love this bread as a snack grilled on a flat Cast Iron pan coated in butter. Of course, slathering with homemade apple butter works beautifully too.
Thanks for sgarong another great recipe. Appreciare your detailed instructions. Hope you will have a new cookbook out in the near future.
★★★★★
Lindsey Thomas says
I’m super confused. I just made the bread and let it rise…but I can’t find the baking instructions anywhere on this page. What am I missing?
Emilie Raffa says
Hi Lindsey! It’s not you… it’s me! I’ve uncovered a technical glitch on the back end, which is preventing the recipe from displaying correctly on the page. I believe it’s fixed now. Refresh your browser when you have a moment, and let me know.
Anne says
So wonderfully delicious. The bread took a long time to rise; but in last few hours got nice and bubbly. (About 9 1/2 hours total). Then shaped it, put in fridge overnight and baked it straight from fridge in preheated oven. I used toasted walnuts, and dried figs and cranberries which I soaked in warm water with a little vanilla. Very happy with this loaf. Gave it to friend but now I want one for myself. Thanks for the great recipe! Love your book, too.
★★★★★
Uma naik says
Used ur recipe and kept the dough for rising overnight … let’s see how it turns out !
★★★★★
Anita says
This is absolutely fabulous!!! I made a couple of weekends ago for my family when they were visiting! I made two loaves and they were gone within the space of a couple of hours. So yummy!!!
★★★★★
Mary says
I am going to make this next week. If we have any left I will save it for stuffing!
★★★★
Emilie Raffa says
Hi Mary! Sounds so good! xx
Stacia says
Hello! I am eager to try out this recipe but I live in South East Asia where its warm and humid. My house indoor temperature is on average about 27-28°c (80-82F). I will definitely not be able to leave it out overnight. Do you have any suggestions on how I can tweak the method to suit my temperature here?
Emilie Raffa says
Absolutely! Make the dough during the day instead. If will only take a few hours to rise. You can either finish baking your loaf on the same day. Or, shape the dough and chill overnight; bake the following morning.
Irene Campbell says
Hi Emilie. I love your recipes – I have tried many of them and never had any go,wrong. I need some visual guidance on how to fold in the fruit and nuts – I am afraid I am man-handling the dough and wonder if there are any tips and tricks to doing it properly. Could you do a video on the technique you use?
Allena says
Hi, I have a question about the fruit and nut toast (which you said the recipe was adapted from). It says to soak the fruit in water to plump but it also says to add the vanilla, cinnamon, and sugar to the water? I’m confused as I assumed those things would be added to the bread. This way feels like they will be rinsed away down the drain. Thank you for everything, I truly love your book :)
Charlie says
In Cinnamon Raisin bread you usually hydrate the raisins. This recipe does not call for hydrating the dried cranberries. What would happen if we did?
Emilie Raffa says
Charlie, good eye! This recipe was written long before the cinnamon raisin sourdough, and the soaking technique was something I’ve adopted along the way. You can absolutely soak the cranberries here. Plunge them into warm water, or vanilla extract per the instructions in the other recipe. Doing so adds additional moisture to the bread which softens the interior crumb.
Mary Beth says
Emilie: I love your book and have baked the Saturday Fruit and Nut Toast dozens of times – always delicious. However I’ve never had it rise above the edge of the pan (or really much at all) during the second rise. Any ideas what could be going on?
Emilie Raffa says
If your starter is nice and strong (which I’m assuming it is), it’s most likely temperature. Do the second rise in a warmer spot, about 75- 80 F. This will help. Keep in mind though, this loaf is a bit denser because of all the dried fruit, so you’ll never get a super high rise. But increasing the temperature to give the dough a boost is a great place to start.
Eileen says
Yes Love your recipe Could I get the nutritional value if possible
Thank You
Emilie Raffa says
Eileen, that’s great to hear! I don’t have the nutritional value on hand. However, an online calculator will do the trick!
Jaclyn says
Hi Emilie! I’ve made this recipe a few times and it’s been a big hit – thank you!! I’m wondering how I could convert this recipe into mini loaves. Do you have suggestions? (Would it make 2 loaves? 4? How long to bake? Etc) Thanks so much!
★★★★★
Emilie Raffa says
Hi there! To clarify, mini sandwich loaves? Or mini rounds? Thanks!
jaclyn says
Mini sandwich loaves. I bought a set of Mini Loaf Pans ( 6′ x 3.5′; 4-Count) and attempted to make this recipe in those pans yesterday but didn’t have much success. Thank you!
Emilie Raffa says
Great, thanks Jaclyn! Unfortunately, I’ve never made sandwich-style bread in mini loaf pans before so I’m unable to advise with specific instructions. However, the size pans you have are perfect for quick bread recipes (I happen to make mini loaves all the time). If you’re interested, there’s a great Banana Bread on this site to start :)
Jaclyn says
Hi Emilie! Made this recipe a few times and it’s been a hit, thank you! Wondering how I could make this into mini loaves? Any suggestions?
★★★★★
Charlotte says
Hi Emilie! I’m really excited to try this recipe as I’ve got some dried cranberries in my cupboard that I bought with good intentions and then never used. As it’s the summer and things get quite hot in my kitchen, can I sub the overnight at room temp bulk rise to one in the fridge? And if so, how long would I need to put it in for?
Ruth McLain says
I just made the dough and can’t wait to try it! I did notice the dough was stiff and thick. I used bread flour but not as much as you called for. Is this dough thicker/ stiffer than regular sourdough?
Emilie Raffa says
Hi there! Yes, the texture is supposed to be that way. Sandwich-style breads will have a stiffer texture than artisan loaves.
Garima Prakash says
Hey!
This recipe sounds very interesting, and I am a complete beginner at bread-baking. I live in a small town in India and I can’t get starter here. Can I replace it with yeast? In what proportion?
Emilie Raffa says
Hi there! Haven’t tried this recipe with yeast, but for a long slow rise you can try 1/2 tsp instead.
Garima Prakash says
Okay. Thanks a lot. I will try!
Elza says
There’s a breakfast place that we frequent in the summer and I always add cranberry pecan toast as a side order. The bread supplier is a small French bakery. That bread was my inspiration to look for a similar recipe and yours was IT!!! I baked this today and my husband said that it’s better than the one served at the cafe! It’s tangy and sour and a tad sweet. The crust looks a bit dull but the taste was amazing! I fed my starter with 1:1:1 ratio around 10 am. Did the float test around 2 pm and mixed the dough. I had to add a bit more water since the dough was a bit dry. I did stretch and fold every 30 minutes within the 2 hours resting period. Then bulk ferment in my rectangular vessel overnight. I did the final proof for 2 hours – probably could’ve done it for less time since the weather has been hot and humid. Next time I will spray some water on the dough before baking to hydrate the top. Thank you for an amazing recipe! All the sourdough bread recipe on your site have been amazing. I tried to place an order for your book but it’s currently sold out.
★★★★★
Emma Fynne says
I’m not sure if you have general instructions for baking times and oven temps on other pages, but you didn’t include those here (or I just couldn’t find it). When I printed the recipe: No baking time or oven temp. Went back to the web page and even this page doesn’t have that info. I’m a newbie at sourdough and I know that many people have that information tucked in their long term memory by now, but I really need it when trying out a new recipe like this one. I’m going to try 20-30 min on 450’C and cross my fingers.
★★★
Emilie Raffa says
Hi there! My apologies! The bottom portion of the recipe got cut off for some reason (Had no idea!). I would never leave out the bake time and temp on purpose! Thanks for bringing it to my attention; I’ll update it shortly. :)
Mary says
As an addendum to the last message I just wrote. The instructions do not show up in my Chrome browser, but DO show up on my iPad. Must be on my end. Thanks again!
★★★★★
Emilie Raffa says
Hi there! Thanks for following up. I was going to suggest clearing the cache or using a different browser (everything looks ok on my end).
Additionally, I’m going to add steps 7 & 8 here, just in case this happens to another reader. Thanks, Mary!
Step #7: Preheat your oven to 450F. Place dough on the center rack and reduce the heat to 400 F. Bake for 45-50 minutes. If the loaf starts to brown too quickly, loosely tent with foil (some of the cranberries will burn, which is okay. Just pick them off the top before serving).
Step #8: Remove from the oven and cool in the loaf pan for about 10 minutes. Then transfer the bread to a wire rack to finish cooling for 1 hour before slicing.
Elza says
I’ve baked several of your sourdough recipes and they all turned out great. This recipe reminds me of the bread I normally got from a French bakery in town. If I want to bake this as a round loaf in the Dutch oven, what would be the baking temperature and time that you would recommend? Thanks!
Marlene Blevins says
Hi Emilie. I ordered your beautiful book from Amazon last week, and sadly it’s out of stock, so I am patiently waiting to hear that it is back in stock and coming my way. In the meantime, I’ve started using your starter recipe that I found here on the blog, I’m on day three and so excited to get the starter to maturity so I can start to bake your beautiful sourdough loaves. I ordered a starter from Amazon a few months ago, started it about a month ago, wasted a lot of flour and it was a complete failure! Then while cruising the web, looking for more info on sourdough baking, I found your great site, The Clever Carrot, ( I love that name!) and your clear and easy instructions and explanations just drew me in. I’m excited to get started baking! Thank you for sharing your sourdough and other recipes and baking tips here on this blog, I will be using all this wonderful info until I get my book, and beyond. I will let you know how my started turns out!
Emilie Raffa says
Thank you Marlene! You are very welcome! Enjoy the book (when it arrives…coming soon!). Enjoy sourdough :)
Mary Learman says
Made this last night/today…It was absolutely amazing with dinner…I look forward to toast tomorrow morning. The Artisan sourdough cookbook is a favorite. I’ve already gifted it to three other people and directed them to your blog. Thank you for such delicious recipes. Can’t wait to try more! Stay well. Best, Mary
★★★★★
Emilie Raffa says
It’s one of my favorites too! Amazing for turkey sandwiches… You know, you’ll probably like the Fruit Toast recipe in Artisan Sourdough as well. Try it! Thanks so much for the support, Mary :)
Mary Learman says
As I mentioned, I have made this recipe many times before and love it! I wondered, with the fruit and nut bread in the cookbook, could you use the fruit/nut soaking liquid instead of the plain water in the recipe? I usually just drink it because it is so delicious, but didn’t know if I could incorporate it somehow into the bread. So much flavor…,.thank you
★★★★★
Emilie Raffa says
Absolutely. You can definitely add the soaking liquid. It might change the color of the interior crumb a bit, but not a big deal.
mary Learman says
Fruit and nut bread follow-up. I used the soaking liquid from the fruit and nuts in addition to plain water to make the recipe total. It worked really well, added flavor and gave the dough a very slightly rosy tint that was pleasing. I also made the recipe into a loaf and baked it a large bread pan (1.5 pound size) and had fantastic results. This is my husband’s favorite breakfast toast. I can’t thank you enough!
★★★★★
Emilie Raffa says
Sounds amazing Mary. Thanks for sharing! xx
Marcia Giller says
I just found this website as I want to make a cranberry bread with sourdough starter….first time with both. I have a convection oven, could you advise what temp and time and rack height I would use please? Can’t wait to try this.
Emilie Raffa says
Hi Marcia! I do not have a convection oven, so I have not tested the exact timing and temperature myself. But according to FineCooking.com you’ll need to reduce the temp and keep an eye on the bake time. More info in the linked article.
Kate says
Hi Emilie! My husband’s cousin recommended your book to my last summer and it’s quickly become my go to. I love the Fruit/Nut version of this recipe in your book but I am having a problem with getting a decent rise. I’ve made it twice; the rise of the second time was a bit better but not by much. It split both times too, this last time quite a bit. I notice I’m not getting a rise in the second proof and I’ve waited the full two hours and placed it in the warmest spot of my kitchen. Any tips for that and maybe a how to video on incorporating the fruit would be much appreciated!!
Emilie Raffa says
Hi Kate! To speed up the rise, you can place the dough in a proofing box set to 75-80 F. Or, preheat your home oven to 75-80 F and then shut it off immediately (please use an oven thermometer to guarantee the temperature is not higher than 80 F). Place the covered dough inside until it bulks up. Do this for the bulk rise or second rise (or both!).
For dough splitting, this happens when the oven temp. is too dry. The crust is forming prematurely. To add steam, which is the remedy, place a metal pan (not glass!) on the bottom rack while the oven heats up. When the dough goes in, add a few ice cubes to the pan.
See how you go with these tips!
Annie says
I have your Artisan Sourdough Made Simple book and have made the Saturday Morning Fruit & Nut many times with different died fruits and seeds/nuts combinations with great success! For that recipe you have the nuts/fruits soak while the bread rests,it is a very “wet” dough but it always turns out! . In this recipe you don’t soak – just curious why not? I’m definitely going to try it!
Thank you,
Annie from Denver
Emilie Raffa says
Hi Annie! Great observation. I didn’t soak them in this particular recipe because I wanted a slightly drier dough… but you most certainly can if you wanted to. Just preference!
Ruth says
This type of bread is a favorite of my husbands. Due to current shortages, I’ve had to exchange half the bread flour for white whole wheat. I’m using a sourdough starter I’ve successfully made myself using rye flour. Just on the initial stages of making but the dough is very dry – more like large crumbs, not coming together. I’m tempted to add more water.
Emilie Raffa says
Hi Ruth! In bread baking, substituting flours is not always an even swap. Whole wheat absorbs more water, which is why the dough is dry. You are correct to add more water in this case. Hope it came out ok!
Tom says
Just recently found your website and am enjoying reconnecting to the joys of sourdough. I’m actually at the tail end of the Overnight Cranberry Pecan Bread and realize I can’t view the actual oven temp or time for baking. Help! I’ll try something around 400 for 45 minutes, but will obviously keep an eye on it. Can you look to see if the website has an issue? or maybe its my computer and/or computer user’s skills. Please let me know what item 8 and beyond is, on this recipe.
Thanks
Emilie Raffa says
Hi Tom! Thanks for bringing this to my attention; there’s some sort of glitch on my side! I’ve send the issue to be analyzed… In the meantime, here is step 7&8. Apologies for the inconvenience!
7.) Preheat your oven to 450 F. Place dough on the center rack and reduce the heat to 400 F. Bake for 45-50 minutes. If the loaf starts to brown too quickly, loosely tent with foil (some of the cranberries will burn, which is okay. Just pick them off the top before serving).
8.) Remove from the oven and cool in the loaf pan for about 10 minutes. Then transfer the bread to a wire rack to finish cooling for 1 hour before slicing.
Judy Barbe says
Hi Emilie, I bought your book about a month ago. Am enjoying trying decadent chocolate chip and Saturday morning loaf. You indicate that I can retard the dough for the 2nd rise. How long can that hold without exhausting the bacteria. Then does it need to be at room temperature before baking?
Thanks,
Judy
Emilie Raffa says
Hi Judy, you can retard the dough in the fridge overnight usually for 8-10 hours. However, the exact timing all depends on how long the bulk rise went for to begin with (if it was too long, the dough might over proof on the overnight chill). This will take a bit of practice and experimentation on your end to see what works best, but it can be done with success. I like to bring my dough to room temp while the oven heats up before baking. Some bakers bake the dough cold (which isn’t my favorite method!). Hope this helps :)
Anne says
I do have your book and love it. I would like to use this bread for Thanksgiving dinner, along with a plainer sourdough bread. Can this recipe be baked in a Dutch oven?
Emilie Raffa says
Hi Anne! Absolutely. You can bake this recipe as a boule (round loaf) in a Dutch oven.
Anne says
Thanks! If making in Dutch oven, do I slash the top?
Emilie Raffa says
Yes! I would do one slash or a nice criss cross.
Jenna says
This bread was sensational! Cranberry Sourdough was the whole reason I wanted to learn how to bake bread! The pecans add a delightful taste and texture!
Emilie Raffa says
It’s one of our favorites too, Jenna. Enjoy! x
Annabelle says
Hi Emilie:
Lovely website; just found you this evening while looking for sourdough recipes. I started my own sourdough starter earlier this year and have baked sourdough rolls and ciabatta bread, which came out great. I’m just looking for other recipes to use my starter. Do you have a recipe for Sourdough Pretzels? Anyway, I’m Annabelle and it’s nice visiting your site and I will try some of your recipes.
Annabelle
Tabitha says
1/3 cup of starter seems so low compared to other loaf recipes I use… is that enough to get a decent rise? That is correct amount, yes? It looks and sounds delish, I’m definitely trying this one!
Emilie Raffa says
Hi Tabitha! The amount of starter used in this recipe is plenty to get a proper rise (and it is the correct amount). It might be less than other recipes, but that’s because it’s the preference of the baker. All recipes are different. Hope this helps! Enjoy. x
Christina Spangberg says
Why bread flour? Can I use regular AP flour?
Emilie Raffa says
Hi Christina! Bread flour has a higher gluten content which is better for overall structure, and a lofty-high rise.
Carrie Ekeroth says
When a recipe calls for bread flour, I usually substitute AP flour, replacing 2 tsp. Per cup of flour with Vital Wheat Gluten. That allows me to not have to store more types of flour.
Emilie Raffa says
Thanks for the tip, Carrie!
Helen says
Hello. Have you tried this recipe with fresh cranberries?
Emilie says
Hi Helen! Great question. No, I have not tried this recipe with fresh cranberries and to be honest, I wouldn’t suggest it. They contain too much moisture which might make the bread soggy and they are just too tart. Dried berries are the way to go here for best texture and flavor!
Sarah says
Just bought your book and love it! I have made several recipes with great results already. I would love to hear if you have experimented with various loaf pans and what your thoughts are on favorites.
Cynthia says
Hi..! Do you use steam to bake this?
Sadie says
This bread is wonderful! The dough comes together easily, with very little time invested in the prep. The crumb is moist and loose. I used the weight measures in the recipe and didn’t have to adjust anything to get a soft, well-hydrated dough. The only change I made to the recipe was to sub chopped dates for the cranberries. The dates were difficult to incorporate into the dough, and I ended up kneading by hand for about 5 minutes to get them evenly distributed. I started the overnight bulk fermentation at room temperature but had to put the dough in the fridge in the middle of the night because it was rising too quickly. The second rise was slow, and took about 3 1/2 hours. The bread tested done at 45 minutes (207° on an instant read thermometer). It browned quickly and had to be tented after 30 minutes. This bread is excellent plain or toasted; it makes a delicious grilled cheese sandwich with brie and sliced pears. Thanks for a great recipe and well-written instructions!
Sharon Fink says
New to website.z anxious to try your recipes
Emilie says
Wonderful! Thank you Sharon! x
Em says
I’ve made this bread a few times already and it is fast becoming a favorite. Did it today without the nuts and it was just as good. Thanks again for a great recipe.
Laura | Tutti Dolci says
This is such a lovely sourdough, the combination of cranberries with pecans is irresistible!
Nancy says
Ive been making and feeding my starter from your book for 7 days. its bubbly and smells fine but has never doubled. I use a scale. Does the starter need to double?
Emilie says
Hi Nancy! Yes! The starter needs to double before using. Have you placed a rubber band around the base of the jar? This will track its growth as it begins to rise. Sometimes your starter will actually double (when you’re not around to see it) and then fall. The rubber band trick will help. In addition, I would still continue to feed it with all-purpose flour to build its strength.
Todd Crane says
This recipe looks wonderful for the upcoming turkey leftovers. For the metric illiterates (me)…how much sourdough starter equals 65 grams? I think I can figure the dry ingredients. Thank you!
Emilie says
Hi Todd! You are exactly correct- that’s why I posted this recipe! For leftover turkey sandwiches! Yum! I have visions of open faced sandwiches with lots of warm gravy :) I’m going to post the approximate amounts in volume so you can make the recipe. x
Jenice says
Have your book and love it! Would it be possible post the amount for this Cranberry Pecan Bread in cups instead of grams!
Emilie says
Hi Jenice! Yes, I will update the recipe above to include the volume measurements. No prob! xx
Traci | Vanilla And Bean says
One of my seasonal favorite bread combinations, Emilie so I know I’ll love this one too – especially because it’s sourdough! Congratulations on your #1 in new bread books! Your book is remarkable, Emilie. A work of art and skill. Thank you for this gift, for sharing it with us! xo
Emilie says
Cranberry pecan anything is so yummy, right? I still have some bread leftover and I think I’m going to make some croutons for salad :) Thanks again Traci for your support! And of course, for sharing YOUR beautiful loaves! xx
Julie Sevier says
Where do you buy or how do you make sourdough starter?
Thanks,
Julie
Emilie says
Hi there! I’m sending out small batches of my starter. I’ll send you an email with the details! xx
pam lagrange says
Hi, How can I get your starter? I would like to try this cranberry pecan sourdough. thanks, Pam
Emilie says
Hi Pam! You can create a starter following the directions in my book, or check back on the blog for a giveaway! Thank you :)
sylvia Hines says
Hello, I’ve just discovered you! : ) Your website. I can’t wait to try more of your recipes. I doning your Roasted Chicken recipe..with minor changes. I have a rotisserie, some wonderful greek buttery olive oil and greek spices from a chef who has a lovely stand, grows olive orchards, write books…so on a wonderful lady in Santa Ynez, Ca. I go there often with my daughter for a fabulous stay at her vacation ranch. I love bragging about Santa Ynez and it’s wonderful restaurants and chefs and the ranch ‘lol’. But most of all I love cooking, baking being my favorite. I especially love to bake artisan sourdough breads. I learned how from ‘thefreshloaf.com’ website. I can’t wait to bake up some of your easy cranberry, pecan walnut. Cranberry and Pecans being two of my favorite things.
I could just go on and on. Being 72 that happens! “lol”.
Anyway, I have a sourdough I have kept active for about 6 or 7 years now. I would consider it a great privilege to have some of yours.
kind regards,
Sylvia
Carlyn says
I bought your Artisan Sourdough Made Simple book and love it.
It is easy to read and understand. The recipes look great.
However I have been unsuccessful in my first attempt at making a starter. Before I try again I want to ask what the approximate temperature should be of where it is being stored. I think you mentioned 70 degrees? We live in Maine and our home stays a bit cold in the winter. Our heat is set at about 65 degrees (we like it a little on the cooler side). Could this be a reason my starter didn’t start? I kept it in a cabinet near the stove hoping for a warmer place.
Thanks for any suggestions.
Emilie says
Hi Carlyn, thank you! So lovely to hear! And thank you for supporting the book :) Regarding your starter, it could be a number of things. Before considering the temperature, we have to rule out a few things. What brand of flour are you using? What type of water (tap or filtered)? And are you using whole wheat flour to start and then switching to all-purpose flour for the feedings? Please let me know, and then I can give you more info! Happy to help. xx