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Overnight Cranberry Pecan Sourdough

Emilie Raffa adapted from Artisan Sourdough Made Simple
  • minutes
  • Serves 1

INGREDIENTS

65 g

bubbly, active starter

300 g

warm water

500 g

+ 2 tbsp) bread flour

9 g

fine sea salt

150 g

dried cranberries

50 g

(1/4- ⅓ cup) pecan pieces or whole pecans, roughly chopped

Butter for coating the pan