Fruit sourdough

Sourdough’s nice, mixed fruit’s nice, so why not? 
None of the local bakeries seem to make this stuff - ie, genuine, no-yeast fermented sourdough with mixed dried fruit - so home-made is the only way. 
First time turned out so well, it’s now a regular item on the baking menu.
Usual deal is, H does all the dough preparation, and I’m on oven and clean/wash-up duties. 
End product tastes so delicious, it all becomes a true labour of love.