I am looking for a recipe for Raisin Pecan Sourdough bread. I bought this bread at LeBus Bakery in Philadelphia and loved it. I would like to make it myself with the starter I keep in the fridge.
Back in the winter, when the sourdough gods were smiling on me, I made several loaves of the NYT no-knead bread using maybe 1/4 cup starter (batter consistency), and just threw in a couple handfuls each of raisins and chopped pecans. I also used 1/3 whole wheat, 2/3 white bread flour. It rocked; if I ever get a starter to work again, I'll be making that a lot!
...from The Handmade Loaf. His is a sourdough raisin bread but you could easily adjust the amount of raisins (if necessary) and add some pecans. I've made this a few times and it is always delicious. The first time I made it according to the shape Lepard calls for in the book but then I made it in loaf form becuase it is easier to toast. It is loaded with raisins!
I'm posting a couple photos below of mine but follow this link to Dan's site where he goes through the recipe online:
Your bread is beautiful. I checked out the link and copied his recipe and hope to try it out this weekend. Thanks for awakening me to another bread forum.