Hi Don! I’m not sure which recipe you’re inquiring about but yes you can. If you have any issues doing this please let me know.

Dona, I really appreciate you and your comment. I find writing sourdough recipes to be extensive and am always grateful for perspective. I’m heading over to make some edits and hope you’ll let me know if you find anything else needing clarification.

I think you should consider reworking the instructions so they are more easily understood. Instructions from #5-8 could definitely use an edit.
The bread is lovely, you might want to mention that the walnuts will make the finished product have purple ‘stains’.
Thank you
Dona

At the top of every recipe there is a box that says “jump to recipe”. If you click on this, it will take you directly to the recipe.

You’ll need to take it out and feed it. What I do is take it from the refrigerator in the morning and discard all but 1 tablespoon and then feed it. 100gr water and 100gr flour. I use a 50/50 mix of all-purpose flour and wile wheat but you can use all AP. Then before bread do it again, removing all but 1 tablespoon…. look at the recipe to see how much you need. Then start mixing the next morning by doing the “float test”. I think this post will help you out with my process: https://hostessatheart.com/sourdough-bread-recipe/.

Hi, Jan. When using frozen fruit, it’s important to thaw them completely and dab extra juice from them so you don’t get a lot of liquid and make your crisp soggy.I would also cut the juice to just a couple of tablespoons or eliminate the apple juice all together if your fruit is very juicy even after thawing. I hope you’ll stop back and let me know how it goes.