• In a medium bowl, whisk together the flour, ground ginger, cinnamon, clove, and nutmeg. Set aside.
• In a large mixing bowl, add the brown sugar, egg, and yogurt. Use an electric mixer to mix until well combined.
• While mixing on low speed, slowly pour in the melted (but cooled) coconut oil. Adding it slowly helps everything combine smoothly without the coconut oil solidifying.
• Next, add in the potato flake sourdough starter and mix until fully incorporated.
• Add the vanilla, orange zest, and molasses, mixing again until smooth.
• Add the dry ingredients to the wet ingredients and mix until just combined, scraping down the sides and bottom of the bowl to ensure everything is evenly mixed. Be careful not to overmix.
• Cover the bowl with plastic wrap and allow the batter to ferment at room temperature for 8–10 hours.
• After fermentation, preheat your oven to 350°F. Grease the bottom and sides of the pan or line it with parchment paper.
• Add the baking soda and salt to the fermented batter and gently mix until fully combined.
• Pour the batter into the prepared loaf pan and smooth the top.
• Bake at 350°F for about 55 minutes, or until the loaf has risen and a toothpick inserted into the center comes out clean. (In my oven, 50 minutes was perfect, cooking time varies from oven to oven, so be sure to keep an eye on it towards the end.)
• Allow the loaf to cool slightly in the pan, then transfer it to a wire rack to cool completely before frosting.

How to Make the Cream Cheese Frosting

• Add the softened cream cheese and vanilla to a mixing bowl.
• Beat until smooth and creamy, then gradually add the powdered sugar, beating until thick and spreadable. You can add a little more powdered sugar if you prefer a thicker frosting.
• Spread a generous layer of frosting over the cooled gingerbread loaf. Sprinkle with chopped pecans if desired.