Cranberry Sourdough

In this bread we use dried sweetened cranberries that we soak in water to rehydrate before join the fold. To ensure maximum flavor and avoid waste we use that cranberry water in the dough. That way you get the subtle sweetness throughout the loaf even when you don’t bite into a cranberry. This loaf although simple in ingredients, is not one dimensional in flavor. We love using the sweetened cranberries in this loaf because it really highlights the deliciousness of the sourdough itself. The sweetness from the cranberries and tang from the sourdough play off each other for a bite that keeps you coming back for more. 

This loaf has a delicious crust that in some of our other specialty loaves doesn’t have room to shine. It is light, crisp, and adds a toasty, caramelized flavor to round out this tangy treat! The Cranberry Sourdough always brings me back to memories of the holidays. Particularly leftovers. It is reminiscent of post-turkey day fixings. Slice and toast this up for a delicious turkey sando that will send you into holiday day dreams!

Bread Specs

18 oz Batard, Type 85 & El Dorado Flour, 90% Hydration, Baked on Deck Oven


Unbleached Wheat Flour, Water, Dried Sweetened Cranberries, Salt, Malt, Wheat Germ, Gluten & Ascorbic Acid.

Allergen Info


This bread is delicious as French Toast, the pop of flavor from the cranberries takes your everyday French Toast to the next level. Our little secret, add the juice of one lemon to the batter before dunking the bread! It brightens up all the flavors!

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