1. In a large bowl combine sourdough starter and warm water, stir to dissolve.

2. Add flour and salt, mix until a shaggy dough forms, then let rest 30 minutes for autolyse.

3. Knead by hand 5–7 minutes or with a stand mixer until dough is smooth and elastic.

4. Place dough in an oiled bowl, cover and bulk ferment 4–6 hours, performing 2–3 stretch and folds at 60–90 minute intervals.

5. Roll dough into a 12×14 inch rectangle, cut into 3-inch squares, place brie and cranberry in the center of each, fold edges to seal and stack in a greased loaf pan.

6. Cover and proof 1½–2 hours until puffy, then preheat oven to 375°F and brush the top with melted butter and herbs.

7. Bake 30–35 minutes until golden brown, let cool 10 minutes, brush with honey or maple syrup if desired, and serve warm.