The Brellis House


Sourdough Adventures I

With my successful sourdough starter, I couldn’t wait to try it out. I decided to re-create my favorite bread flavor combination, one from a cafe where I used to work- a sourdough cranberry pecan.

Cranberry Pecan Sourdough Bread

The taste overall was delicious, toasted pecans and plump cranberries. The bread wasn’t very ‘sour’, but I think that’s because my starter is so new. Also, since I was in a rush, I didn’t let the bread rest the full 4 hours, so that took away from some flavor development too. I used this recipe for guidance from Allrecipes. Some suggestions:

  1. I used about 3/4 of the cranberries called for.
  2. Incorporating the dough with the starter was a big pain, I’d suggest combining the starter with the flour, water and salt at the start.
  3. I baked my bread in a dutch oven at 450°F for 20 minutes covered, then another 10 minutes uncovered, until the inside of the bread hit between 190-200°F.

Cranberry Pecan Sourdough Bread

I’m already getting ready to start baking another bread, this time with a 3 day cold ferment process, so it should be full of flavor. The recipe I’ll be trying out this weekend is from Ovenmitts blog.

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  1. Hey! A cranberry pecan bread sounds fantastic. Try keeping your starter at a little less hydration (i.e. add less water) to help the sour flavor along. And as you know, time really helps too 🙂 Good lick with the sourdough this weekend!

    • Thanks for the advice. I made the loaf from your recipe a few days ago and it turned out perfectly. Nice recipe.

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