I saw this recipe before we left on vacation and was really itching to make it. I had to change things up a bit but otherwise, you can follow the original directions . Mine did not come out as airy. It was a bit denser, but it had a really nice flavor. Cranberry Sourdough Rye with Walnuts and Pecans (adapted from Bread Experience ) 272g (about 9.5 oz) rye flour 219g (about 7.7 oz) water 14g (about 2t) sourdough starter (original used rye starter I only have regular flour starter) Final dough 113g (4oz) dried cranberries 590g (about 20 oz) bread flour 45g (about 1.5 oz)rye flour 400g (about 14 oz) water (including reserved water from soaking cranberries) 17g (about 2 1/4t) salt 1 1/2 t yeast sourdough from above 58g (2oz) walnuts, toasted, then chopped in large pieces 58g (2oz) pecans, toasted, then chopped in large pieces I did the math for you with the conversions. I think I would include a little more nuts and cranberries. The first step (leaving the starte...