The BEST Cranberry Pecan Sourdough Bread

[@GrantBakes]

My No-Discard Sourdough Starter Maintenance Routine: kzbin.info/www/bejne/j4q5hYWfraujoJosi=5orglxBeb96frqdP

[@ingridgillette5573]

I would soak the cranberries in bourbon or rum for 30m and roast the pecans for 10m. Yum!!

[@Rye_d_baker]

My favorite kind of sourdough. Thanks Grant

[@GrantBakes]

Thanks, Ra'ed! It tasted fantastic.

[@Kyle_Schroeder]

One of my favorites

[@Kokeshiflower]

This looks delicious! Yum!

[@maryamfincher1851]

loved it. Thank you

[@ihus9950]

Thanks Grant 👍🏻

[@prekteacher7610]

Thank you for this recipe! My bread was delicious. My only problem is that the bottom burned and this often happens when I make regular sourdough bread also. Any suggestions?

[@danaelepley1995]

I used to have this problem as well. If you notice in Grant's video at the 11:11 minute mark, he has a baking stone or a cookie sheet on the bottom rack of his oven. This helps with not burning/over cooking the underneath side of your bread. Hope this helps.

[@prekteacher7610]

@@danaelepley1995 Thank you so much! I will be baking today and will follow this advice. Happy New Year and thanks again!

[@suel4269]

This is very helpful! I just happen to have Craisins and Pecans. How do you decide what size banneton to use? My ovals are smaller than 10”. 😊

[@GrantBakes]

Thanks! I only have one size of banneton. It depends how small your banneton is, but if it's not too much smaller, you could probably just put the whole loaf in one smaller banneton. If the dough is only slightly too large it should be fine to do a cold proof overnight in the fridge.

[@SchnabelMcSchnabel]

Have you tried to sweeten it up? I like adding brown sugar and molasses powder.

[@pinkeangst]

Or serve with jam

[@martinedekerpel3523]

I made your dinnerrolls with my starter that I got from you. And they were fine. Yesterday I feeded the 25gr leftover with 60gr of wheat and water and another bread did not rise so well. The starter had doubled in seize after 6 hours however...

[@marinaisaeva4024]

Why you didn’t soaked additives in the water? Thanks for sharing your recipe❤

[@GrantBakes]

I like to keep things simple, and I found that without soaking the ingredients the bread still turns out great. There's a little extra water in the dough than my standard sourdough bread recipe, so if the dried cranberries do end up soaking up some liquid, I've already accounted for that in the recipe.

[@marinaisaeva4024]

@@GrantBakesThanks!

[@superfoodlife3848]

If I want to bake 7 breads, will 25g starter still work for this method?

[@GrantBakes]

You'll definitely want to get more starter prepared ahead of time if you'll be making seven loaves.

[@sherholubowich9627]

Can you use craisins instead of cranberries?

[@GrantBakes]

Yes, I actually used a bag of Craisins brand dried cranberries for this recipe. You'll see that in the shot where I show the pecans and dried cranberries.

[@sherholubowich9627]

@ many thanks!!

[@stevedavidson8802]

I thought it wasn’t a good thing to mix your salt and you’re active starter together without a buffer like flour

[@kimrawls5955]

I always mix salt into the water before adding my starter. I dissolve the salt and starter into the water, then add flour. There are too many 'rules' for making sourdough bread. In the beginning of my sourdough journey, I was so stressed, and my breads were hit and missed. I made a successful sourdough and stuck with that recipe. You have to find your own way.

[@ingridgillette5573]

I put the salt in last, on top of the flour.