– all-purpose flour – bread flour – whole wheat flour – water
Begin by mixing your active sourdough starter, salt, cinnamon, and water in a large bowl. Ensure the starter is well dispersed in the water, then add the all-purpose, bread, and whole wheat flour.
Stir the mixture until you achieve a shaggy dough. Let it rest for 30 minutes, allowing the flour to hydrate properly.
While the dough rests, toast the walnuts in a medium-hot pan. Keep an eye on them, toasting for about 2 minutes or until fragrant.
Allow the dough to rest in a warm place for roughly 4 hours, aiming for a 75% rise. Fold the toasted walnuts and dried cranberries during the third or fourth stretch and fold.
Post bulk rise, shape the dough into a round ball.