Cranberry Walnut Sourdough: My New Year’s Resolution to Actually Use My Starter (and Not Just for Instagram Pics)
Wanna know a secret? I have a sourdough starter that's almost as old as Ivy. I didn't just pick this up in 2020. Thing is, I'm not the best starter mama. Sometimes I forget to feed it, sometimes I stick it in the refrigerator and forget about it. But not this year! I’ve decided to make more bread at home and use my sourdough starter more. Which also feeds my happy since I love baking and this year I want to spend more time intentionally doing the things that bring me joy. No more neglecting my starter, and no more store-bought bread. I’m going full homemade.
I didn't want to make just ANY sourdough loaf, so I decided to bake something that sounded just fancy enough to make me feel like I’ve got my life together: cranberry walnut sourdough bread. You know, something that says, “I’m sophisticated, but I also enjoy carbs.”
This bread is so good. The sweet and tart dried cranberries paired with the earthy walnuts bring a delightful crunch to the chewy sourdough. It’s like a holiday in every bite—except, I’m making it in January, because, well, why not? And it makes THE best toast and peanut butter and jelly sandwiches. I'm so very fancy...
If you’re like me and you keep thinking you’ll totally make sourdough bread more often, only to get distracted by Netflix and a bag of chips, then this blog post is for you. Let’s dive into making this cranberry walnut sourdough, and maybe—just maybe—keep that New Year’s resolution alive for more than a week.
Ingredients:
• 1 cup dried cranberries (soaked for 10 minutes in hot water)
• 1 cup walnuts (chopped, because whole walnuts in bread are just a nope) and toasted. (this part is easy, just pop them in a 350 degree oven for about 10 minutes.)
• 1 cup active sourdough starter (I’m hoping your starter hasn’t completely died off like mine sometimes does)
• 1 ½ cups warm water
• 2 ½ cups bread flour (because regular flour is for amateurs)
• 1 cup whole wheat flour (health food!)
• 1 ½ tsp kosher salt
• 1 tsp sugar (don’t worry, this isn’t a dessert, it just helps the bread rise)
Directions:
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Activate Your Starter: Alright, first step—actually feed your sourdough starter. Yes, I know, it’s been in the fridge for way too long and might be looking a little sad, but just trust me. Let it wake up, and give it a little TLC. Don’t skip this step or you’ll end up with flat, sad bread. (Trust me, I’ve done it before.) Let it sit for a few hours, feed it, and hopefully it won’t refuse to rise. If it's suuuuuper tired, then you might need to feed it a couple more times.
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Mix the Dough: In a large bowl, combine your active starter, water, bread flour, salt, and sugar. Stir it up until it looks like dough (nothing too fancy here, just basic mixing skills are required).
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Turn the Dough: Kneading is so old school (but you could do it if you want.). What's NEW school? Turning your dough. Let your dough sit for it's first bulk ferment and every hour over three hours, take the edges and fold them into the center of the dough. You'll start to see it come together and get stretchy and smooth.
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Add the Fun Stuff: Each time you fold the dough, add 1/3 of the walnuts. and cranberries. This is where the bread gets fancy. The walnuts give it that satisfying crunch, and the cranberries? Well, they basically make you feel like you’re eating dessert while still being able to pretend you’re a responsible adult.
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Let It Rise: Place your dough in an oiled bowl, cover it with a damp cloth, and let it rise for 4-6 hours, or until it doubles in size. You’ll probably feel like you’ve earned a nap during this step, so go ahead and binge-watch that show you told yourself you’d stop watching. (Hey, we all have to recharge.)
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Shape and Proof: After the dough has risen (you might have actually napped at this point, it’s fine), turn it out and shape it into a loaf or boule. Let it proof for another 1-2 hours. Don’t rush it. It’s not like you’re waiting for a pizza delivery; this is sourdough, it’s a slow and steady process. (Also, this is your moment to think about how much you love the smell of freshly baked bread.). If you're running out of time, you can pop your shaped loaf into the fridge and let it proof overnight. It'll develop even more sourdough flavor!
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Bake: Preheat your oven to 475°F (245°C). If you have a Dutch oven, use it. If not, just bake it on a baking sheet like I do because we’re keeping it real here. Bake for 30 minutes with the lid on (or a foil tent), then remove the lid and bake for another 15-20 minutes until golden and crispy. Don’t forget to check it once in a while and whisper “you can do it” to your loaf. It’s all about positive reinforcement.
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Cool and Devour: Once your cranberry walnut sourdough is out of the oven, let it cool completely (if you can resist). Slice it up and marvel at how you made bread. It’s like magic, but with more flour and less wand-waving.
My New Year’s Baking Resolution
Now, here’s the thing. I’m not saying I’m going to bake sourdough every week (let’s not get crazy), but I do plan to bake more bread this year. I mean, I've been working with this starter for 15 years, so it makes sense.. No more letting my starter collect dust at the back of the fridge while I buy overpriced loaves of mediocre bread at the store. This is the year of more bread at home and more sourdough.
And sure, I’ll still probably burn a loaf or two and forget about the starter for a while, but that’s all part of the process. I’m here for the messy, flour-covered moments, the occasional kitchen disasters, and the satisfying smell of bread fresh out of the oven.
So, if you’re ready to join me in my quest for better bread-making habits (or at least you’re curious to see if this recipe works better than your last attempt), give this cranberry walnut sourdough a shot. It’s the perfect way to kick off your own baking journey, or at least trick yourself into feeling super accomplished for an afternoon.
Happy New Year, and may your bread always rise—unlike your 2024 New Year’s resolutions!
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