pecan & pistachio sourdough

chickadees return

to the bird feeder without

saying where they’ve been

1 c wheat chef, 1/4 c pistachios, 1/4 c pecans, tiny can coconut cream, 1 t kosher salt, 2/3 c water, 2.5 c flour, 1/2 c sugar

stir; rest, covered, 1 hour; fold 8x, dough will be wet, rest, covered, 3 hours; place in parchment-lined loaf pan, rest, covered, 3 hours; top with oil, more sugar & salt; 375 F, 1 hour

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