{"id":147986,"date":"2025-03-21T16:09:00","date_gmt":"2025-03-21T16:09:00","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/how-to-make-the-best-chocolate-and-cherry-sourdough-bread\/"},"modified":"2025-03-21T16:09:00","modified_gmt":"2025-03-21T16:09:00","slug":"how-to-make-the-best-chocolate-and-cherry-sourdough-bread","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=147986","title":{"rendered":"How to Make the Best Chocolate and Cherry Sourdough Bread"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div>\n<p>Tired of baking the same old sourdough? Let\u2019s kick things up a notch with this chocolate and cherry sourdough bread that\u2019ll make your taste buds dance. Sure, regular sourdough is great, but imagine biting into a warm slice loaded with melty dark chocolate chunks and juicy cherries. This isn\u2019t just another bread recipe \u2013 it\u2019s a game-changing chocolate and cherry sourdough bread that combines classic techniques with exciting flavors.<\/p>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"840\" height=\"560\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2025\/02\/chocolate-and-cherry-sourdough-bread-scaled-e1739486869292-840x560.jpg\" alt=\"Chocolate and cherry sourdough bread\" class=\"wp-image-15171\" title=\"How To Make The Best Chocolate And Cherry Sourdough Bread 1\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2025\/02\/chocolate-and-cherry-sourdough-bread-scaled-e1739486869292-840x560.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2025\/02\/chocolate-and-cherry-sourdough-bread-scaled-e1739486869292-420x280.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2025\/02\/chocolate-and-cherry-sourdough-bread-scaled-e1739486869292-768x512.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2025\/02\/chocolate-and-cherry-sourdough-bread-scaled-e1739486869292-1536x1024.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2025\/02\/chocolate-and-cherry-sourdough-bread-scaled-e1739486869292-2048x1366.jpg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2025\/02\/chocolate-and-cherry-sourdough-bread-scaled-e1739486869292-1568x1046.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2025\/02\/chocolate-and-cherry-sourdough-bread-scaled-e1739486869292-150x100.jpg 150w\" sizes=\"auto, (max-width: 840px) 100vw, 840px\"\/><\/figure>\n<\/div>\n<h2 class=\"simpletoc-title\">Table of Contents<\/h2>\n<h2 class=\"wp-block-heading\" id=\"ingredients\">Ingredients<\/h2>\n<ul class=\"wp-block-list\">\n<li>400g bread flour<\/li>\n<li>100g whole wheat flour<\/li>\n<li>350g filtered water (80-85\u00b0F)<\/li>\n<li>100g active sourdough starter (100% hydration)<\/li>\n<li>30g cocoa powder (Dutch-processed)<\/li>\n<li>150g dark chocolate chunks (65-70% cocoa)<\/li>\n<li>125g dried cherries<\/li>\n<li>10g fine sea salt<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\" id=\"tips-for-selecting-ingredients\">Tips for Selecting Ingredients<\/h3>\n<p>Let\u2019s talk about what matters: First off, your flour choice \u2013 King Arthur or Bob\u2019s Red Mill bread flour are excellent options, with the protein content (12-13%) that\u2019ll give your loaf the strength it needs. For cocoa powder, stick with Dutch-processed varieties like Valrhona or Guittard \u2013 they\u2019ll give you a richer chocolate flavor without making your dough too acidic.<\/p>\n<p>When it comes to chocolate, this is no place to skimp. Skip the chocolate chips (they contain stabilizers that affect how they melt) and instead roughly chop a good-quality chocolate bar. Callebaut, Ghirardelli, or even Trader Joe\u2019s Pound Plus dark chocolate are solid choices. For dried cherries, look for ones without added sugar \u2013 the natural tartness creates an amazing contrast with the chocolate. Montmorency cherries are ideal if you can find them.<\/p>\n<p>One final note about salt \u2013 fine sea salt is best here because it distributes evenly throughout the dough. If you\u2019re using kosher salt instead, increase the amount by about 20% to account for the different crystal size. Whatever you do, avoid iodized table salt \u2013 it can leave a metallic taste that\u2019ll throw off all those lovely chocolate and cherry flavors.<\/p>\n<p>Related: <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/how-to-make-chocolate-sourdough-bread\/\">How to Make Chocolate Sourdough Bread<\/a><\/strong><\/p>\n<h3 class=\"wp-block-heading\" id=\"musthave-equipment\">Must-Have Equipment<\/h3>\n<ul class=\"wp-block-list\">\n<li>Dutch Oven (5-6 quart) \u2013 for creating steam and perfect crust<\/li>\n<li>Proofing basket (9-inch banneton) \u2013 for shaping and proofing the dough<\/li>\n<li>Metal bench scraper \u2013 for handling and dividing dough<\/li>\n<li><a href=\"https:\/\/www.bbcgoodfood.com\/review\/best-oven-thermometers\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">Oven thermometer<\/a> \u2013 for accurate temperature control<\/li>\n<li>Digital kitchen scale \u2013 for precise measurements<\/li>\n<li>Large mixing bowl \u2013 for mixing and bulk fermentation<\/li>\n<li>Bowl scraper \u2013 for getting dough out of bowls<\/li>\n<li>Bread lame \u2013 for scoring the dough<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\" id=\"nicetohave-equipment\">Nice-to-Have Equipment<\/h3>\n<ul class=\"wp-block-list\">\n<li>Spray bottle \u2013 for adding moisture during baking<\/li>\n<li>Dough whisk \u2013 for easier mixing<\/li>\n<li>Proofing container \u2013 for bulk fermentation<\/li>\n<li>Linen couche \u2013 for lining the banneton<\/li>\n<li>Cooling rack \u2013 for proper air circulation after baking<\/li>\n<\/ul>\n<h2 class=\"wp-block-heading\" id=\"preparing-the-sourdough-starter\">Preparing the Sourdough Starter<\/h2>\n<h3 class=\"wp-block-heading\" id=\"building-a-strong-foundation\">Building a Strong Foundation<\/h3>\n<p>Getting your starter in peak condition is crucial for this chocolate-cherry loaf. You\u2019ll want your starter bubbling with activity to power through all those delicious add-ins. About 12-18 hours before mixing your dough, take your refrigerated starter and feed it with equal parts flour and water (100% hydration). A good feeding ratio is 1:2:2 (starter:flour:water) \u2013 so for this recipe, mix 50g starter with 100g bread flour and 100g water at around 75\u00b0F.<\/p>\n<h3 class=\"wp-block-heading\" id=\"finding-the-sweet-spot\">Finding the Sweet Spot<\/h3>\n<p>Timing is everything when working with wild yeast. Your starter should be at its peak \u2013 usually 4-6 hours after feeding at room temperature (around 70-75\u00b0F). Look for a starter that\u2019s doubled in size, has a slightly domed surface, and smells pleasantly tangy. Drop a spoonful in water \u2013 if it floats, you\u2019re ready to rock. If your kitchen runs cold, pop your starter in the oven with just the light on. Too warm, and those wild yeast buddies will burn through their food too quickly.<\/p>\n<h3 class=\"wp-block-heading\" id=\"troubleshooting-your-starter\">Troubleshooting Your Starter<\/h3>\n<p>Listen, even experienced bakers hit snags with their starters sometimes. If yours seems sluggish, try feeding it with 10% whole rye flour \u2013 those wild yeast organisms love rye. Getting too much hooch (that dark liquid on top)? Your starter\u2019s hungry \u2013 increase your feeding ratio to 1:3:3. For this enriched dough with cocoa powder, you want your starter particularly vigorous, so don\u2019t hesitate to give it an extra feeding cycle if it\u2019s not showing enough oomph. The fermentation time might be a bit longer than usual due to the cocoa powder, so patience is your friend here.<\/p>\n<h2 class=\"wp-block-heading\" id=\"mixing-the-dough\">Mixing the Dough<\/h2>\n<h3 class=\"wp-block-heading\" id=\"the-power-of-autolyse\">The Power of Autolyse<\/h3>\n<p>Start by combining your bread flour, whole wheat flour, and filtered water in your large bowl until no dry spots remain. Cover and let rest for an hour. This autolyse period allows the flour to fully hydrate, making your dough easier to handle and develop structure.<\/p>\n<h3 class=\"wp-block-heading\" id=\"building-the-base-dough\">Building the Base Dough<\/h3>\n<p>Once your starter is at peak activity and the autolyse is complete, incorporate your bubbly starter, sea salt, and cocoa powder into the dough. Use wet hands to combine everything with a gentle pinching motion until well integrated.<\/p>\n<h3 class=\"wp-block-heading\" id=\"the-art-of-gentle-kneading\">The Art of Gentle Kneading<\/h3>\n<p>Perform stretch and folds every 30 minutes for the first 2 hours. This technique is particularly important with this enriched dough, as the cocoa powder can affect gluten development. Between sets, keep the dough at 75-80\u00b0F. You\u2019ll notice improved strength and elasticity with each set.<\/p>\n<h3 class=\"wp-block-heading\" id=\"adding-the-mixins\">Adding the Mix-ins<\/h3>\n<p>After the initial 2 hours of folds, when the dough shows good development, incorporate the chocolate chunks and dried cherries. Spread them across the surface and gently work them in, followed by two more sets of stretch and folds, 30 minutes apart. This ensures even distribution while maintaining the dough structure.<\/p>\n<h3 class=\"wp-block-heading\" id=\"reading-your-dough\">Reading Your Dough<\/h3>\n<p>The finished dough should be glossy and moderately elastic, with small bubbles beginning to form. The entire process typically takes 3-4 hours, but look for proper development rather than strictly following time. Cooler temperatures or the addition of cocoa powder may require extending the fermentation period.<\/p>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"840\" height=\"473\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/12\/kneading-for-sourdough-rise-840x473.jpg\" alt=\"How to get sourdough to rise more: top tips for every stage of baking\" class=\"wp-image-12342\" title=\"How To Make The Best Chocolate And Cherry Sourdough Bread 2\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/12\/kneading-for-sourdough-rise-840x473.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/12\/kneading-for-sourdough-rise-420x236.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/12\/kneading-for-sourdough-rise-768x432.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/12\/kneading-for-sourdough-rise-1536x864.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/12\/kneading-for-sourdough-rise-1568x882.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/12\/kneading-for-sourdough-rise-150x84.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/12\/kneading-for-sourdough-rise.jpg 1920w\" sizes=\"auto, (max-width: 840px) 100vw, 840px\"\/><\/figure>\n<\/div>\n<h2 class=\"wp-block-heading\" id=\"bulk-fermentation-amp-shaping\">Bulk Fermentation &amp; Shaping<\/h2>\n<h3 class=\"wp-block-heading\" id=\"finding-the-sweet-spot-for-fermentation\">Finding the Sweet Spot for Fermentation<\/h3>\n<p>Now that your chocolate cherry-studded dough is fully mixed, we\u2019re moving into the bulk fermentation phase. Transfer your dough to a clear, straight-sided container and mark its starting level with a rubber band. What we\u2019re looking for here is that lovely, steady rise that tells us fermentation is humming along. Unlike regular sourdough, this enriched dough will show a more subtle expansion \u2013 aim for about a 30-40% increase in volume.<\/p>\n<p>You\u2019ll know you\u2019ve hit the sweet spot when the dough\u2019s surface shows a scatter of bubbles and takes on an almost pillowy quality. Give it a gentle poke \u2013 if it slowly springs back but leaves a slight indentation, you\u2019re in the money. Don\u2019t worry if you see some chocolate chunks creating little mountains under the surface \u2013 that\u2019s all part of this loaf\u2019s rustic charm.<\/p>\n<h3 class=\"wp-block-heading\" id=\"the-art-of-gentle-shaping\">The Art of Gentle Shaping<\/h3>\n<p>Time to transform this bubbly mass into a loaf that\u2019s ready for its final rise. Lightly flour your work surface (emphasis on lightly \u2013 too much flour here can cause the seams to separate during baking). Using your bench scraper, guide the dough onto the counter with the smooth side down. This is where you\u2019ll need a delicate touch \u2013 those chocolate chunks and cherries love to burst through the surface if you\u2019re too aggressive.<\/p>\n<p>For the pre-shape, lift each corner and fold it into the center, like you\u2019re wrapping a present. Let this round rest uncovered for about 20 minutes \u2013 this relaxation period is crucial for achieving that final, picture-perfect shape. For the final shaping, flip your rested round smooth side up. Working from the top, gently pull the dough toward you, creating surface tension without squeezing out those precious pieces of chocolate and fruit. Roll it up, seam side up into your well-floured banneton.<\/p>\n<h3 class=\"wp-block-heading\" id=\"scoring-for-success\">Scoring for Success<\/h3>\n<p>After the final proof, when your dough feels airy but still structured, it\u2019s time for the grand finale. Turn your proofed loaf onto a piece of parchment and grab your lame. Here\u2019s a pro tip: the chocolate chunks can catch on your blade, so score with confidence and speed. A deep slash (think Grand Canyon, not kiddie pool) gives those chunks and cherries room to peek through during baking without exploding out the sides.<\/p>\n<h2 class=\"wp-block-heading\" id=\"baking-the-bread\">Baking the Bread<\/h2>\n<h3 class=\"wp-block-heading\" id=\"the-perfect-setup-and-steam\">The Perfect Setup and Steam<\/h3>\n<p>Start by preheating your oven to 500\u00b0F with the <a href=\"https:\/\/www.mydailysourdoughbread.com\/best-dutch-oven-for-sourdough-bread\/\">Dutch oven<\/a> inside \u2013 give it a full 45 minutes to get properly hot. This high initial temperature is crucial for achieving a proper oven spring. When you\u2019re ready to bake, carefully transfer your scored loaf on its parchment paper into the screaming-hot Dutch oven. Put the lid on immediately to trap steam, which helps the crust stay flexible while the bread expands. The chocolate chunks might peek through your score marks during this process \u2013 that\u2019s perfectly fine.<\/p>\n<h3 class=\"wp-block-heading\" id=\"the-bake-and-cool\">The Bake and Cool<\/h3>\n<p>After 20 minutes, lower the temperature to 450\u00b0F and remove the lid. This is when the real transformation happens. Over the next 20-25 minutes, watch as your loaf develops a deep, chocolate-colored crust and those cherries near the surface begin to caramelize. You\u2019ll know it\u2019s done when the bottom of the loaf sounds hollow when tapped. If the chocolate chunks on top start getting too dark, simply tent the loaf with foil.<\/p>\n<p>Once baked, exercise patience and let your loaf cool completely on a wire rack for at least 2 hours. This cooling period is non-negotiable \u2013 it allows the chocolate chunks to set properly and helps the moisture distribute evenly throughout the crumb. Cutting into the loaf too soon will result in a gummy texture, undoing all your hard work.\u00a0<\/p>\n<figure class=\"wp-block-embed aligncenter is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\">\n<p>\n<iframe loading=\"lazy\" title=\"How to 10X Modernist Cuisines Chocolate and Cherry Sourdough Recipe with One Simple Tweak\" width=\"840\" height=\"473\" src=\"https:\/\/www.youtube.com\/embed\/G2QuCvR1aj8?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/p>\n<\/figure>\n<h2 class=\"wp-block-heading\" id=\"master-your-chocolate-and-cherry-sourdough-bread\">Master Your Chocolate and Cherry Sourdough Bread<\/h2>\n<p>Creating the perfect chocolate cherry sourdough comes down to selecting premium ingredients like Dutch-processed cocoa and hand-chopped dark chocolate, plus understanding the key techniques that make it special. Keep your starter happy and nail that fermentation timing, and you\u2019ll end up with a seriously impressive loaf. Trust us \u2013 the combo of chocolate and cherries is going to blow your mind. With this game plan in your back pocket, you\u2019re all set to nail this chocolate cherry sourdough. Time to show off those baking skills!<\/p>\n<\/p><\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Tired of baking the same old sourdough? Let\u2019s kick things up a notch with this chocolate and cherry sourdough bread that\u2019ll make your taste buds dance. Sure, regular sourdough is great, but imagine biting into a warm slice loaded with melty dark chocolate chunks and juicy cherries. This isn\u2019t just another bread recipe \u2013 it\u2019s [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":147987,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[14675,2986,10489,16673],"dealstore":[],"offerexpiration":[],"class_list":["post-147986","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-bread","tag-cherry","tag-chocolate","tag-sourdough"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>How to Make the Best Chocolate and Cherry Sourdough Bread - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=147986\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How to Make the Best Chocolate and Cherry Sourdough Bread - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Tired of baking the same old sourdough? Let\u2019s kick things up a notch with this chocolate and cherry sourdough bread that\u2019ll make your taste buds dance. Sure, regular sourdough is great, but imagine biting into a warm slice loaded with melty dark chocolate chunks and juicy cherries. This isn\u2019t just another bread recipe \u2013 it\u2019s [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fivemor.com\/?p=147986\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-03-21T16:09:00+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/03\/chocolate-and-cherry-sourdough-bread-scaled-e1739486869292-840x560.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"840\" \/>\n\t<meta property=\"og:image:height\" content=\"560\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"8 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/fivemor.com\/?p=147986#article\",\"isPartOf\":{\"@id\":\"https:\/\/fivemor.com\/?p=147986\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371\"},\"headline\":\"How to Make the Best Chocolate and Cherry Sourdough Bread\",\"datePublished\":\"2025-03-21T16:09:00+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/fivemor.com\/?p=147986\"},\"wordCount\":1671,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/fivemor.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/fivemor.com\/?p=147986#primaryimage\"},\"thumbnailUrl\":\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/03\/chocolate-and-cherry-sourdough-bread-scaled-e1739486869292-840x560.jpg\",\"keywords\":[\"Bread\",\"Cherry\",\"Chocolate\",\"Sourdough\"],\"articleSection\":[\"Bread\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/fivemor.com\/?p=147986#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/fivemor.com\/?p=147986\",\"url\":\"https:\/\/fivemor.com\/?p=147986\",\"name\":\"How to Make the Best Chocolate and Cherry Sourdough Bread - 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Som2ny Network","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/fivemor.com\/?p=147986","og_locale":"en_US","og_type":"article","og_title":"How to Make the Best Chocolate and Cherry Sourdough Bread - Som2ny Network","og_description":"Tired of baking the same old sourdough? Let\u2019s kick things up a notch with this chocolate and cherry sourdough bread that\u2019ll make your taste buds dance. Sure, regular sourdough is great, but imagine biting into a warm slice loaded with melty dark chocolate chunks and juicy cherries. This isn\u2019t just another bread recipe \u2013 it\u2019s [&hellip;]","og_url":"https:\/\/fivemor.com\/?p=147986","og_site_name":"Som2ny Network","article_published_time":"2025-03-21T16:09:00+00:00","og_image":[{"width":840,"height":560,"url":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/03\/chocolate-and-cherry-sourdough-bread-scaled-e1739486869292-840x560.jpg","type":"image\/jpeg"}],"author":"admin","twitter_card":"summary_large_image","twitter_misc":{"Written by":"admin","Est. reading time":"8 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/fivemor.com\/?p=147986#article","isPartOf":{"@id":"https:\/\/fivemor.com\/?p=147986"},"author":{"name":"admin","@id":"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371"},"headline":"How to Make the Best Chocolate and Cherry Sourdough Bread","datePublished":"2025-03-21T16:09:00+00:00","mainEntityOfPage":{"@id":"https:\/\/fivemor.com\/?p=147986"},"wordCount":1671,"commentCount":0,"publisher":{"@id":"https:\/\/fivemor.com\/#organization"},"image":{"@id":"https:\/\/fivemor.com\/?p=147986#primaryimage"},"thumbnailUrl":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/03\/chocolate-and-cherry-sourdough-bread-scaled-e1739486869292-840x560.jpg","keywords":["Bread","Cherry","Chocolate","Sourdough"],"articleSection":["Bread"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/fivemor.com\/?p=147986#respond"]}]},{"@type":"WebPage","@id":"https:\/\/fivemor.com\/?p=147986","url":"https:\/\/fivemor.com\/?p=147986","name":"How to Make the Best Chocolate and Cherry Sourdough Bread - 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