Hi Donna, unfortunately there's no "do this to convert" formula for this and it will likely take some experimentation. I've never done this, but my inclination would be to start with the No-Knead Harvest Bread recipe and substitute about 50g of ripe starter for the 1/2 teaspoon of yeast. Remove 25g of flour and 25g of water from the recipe to make up for the added starter. The amount of starter to use is tricky because, depending on the temperature and how active your starter is, the timing is likely to vary considerably, but I think you should still be able to get atleast an 8 hour overnight rise, assuming relatively cool (70F) water and room temperature. I would encourage you to add a folding session an hour after mixing and before you let the dough rise overnight. You may want to follow the overnight rise with a shaped rise in the refrigerator if the dough seems to be verging on over-proofed the next day. Alternatively, you could use our No-Knead Sourdough Bread recipe, and add nuts and cranberries to this at the end of the mixing process. This would probably be the safer route to go, although you may need to increase the hydration a bit to adjust for the cranberries, and any whole wheat flour you decide to substitute for bread flour. I would recommend preheating and baking at no hotter than 450F when adding the fruits and nuts to this recipe. 

• Reply