~One 11x16 stainless baking pan
Mix the dough and let ferment overnight or several hours.

~Gather fruits:
Blueberry, cherry, rhubarb, peach, plum
If fruits are very wet, sprinkle tapioca starch over the warm fruit to thicken it. (Don't boil tapioca, it gets stringy).

Warm the fruit in the pan with coconut oil, add honey to taste. Or make a compote if the fruits are very wet.

~Make the overnight ferment
Mix into a stiff dough, but one that can be folded nicely, stiff but not too stiff.
10 oz sourdough starter
16 oz whole wheat pastry flour
12 oz milk (or coconut milk)

~Add in after the long rest
Whip together until smooth:
4 oz coconut oil melted and cooled
2 eggs
12 oz honey (1 c)
Work into the batter. Allow to rest and use a folding motion to work it in.

Mix in:
1 t salt
1 t stevia powder (green stuff which is just ground dried leaves, no additives)
Mix thoroughly.

Sprinkle in:
1 t baking soda
Mix gently.

~Put it together
Top hot fruit with coffeecake batter and bake about 25-30 minutes at convection bake 375*.

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