How to Make Pumpkin Sourdough | Pumpkin Shaped Sourdough | Recipe

sourdough starter

🥗Healthier: whole wheat starter

💰Cheaper: store-bought yeast

Whole wheat starter adds fiber and nutrients.

pumpkin puree

🥗Healthier: butternut squash puree

💰Cheaper: canned pumpkin

Canned pumpkin is often more affordable and convenient.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds are nut-free and more affordable.

Add 300 G of water to a bowl.

Add 100 G of active fed sourdough starter to the water.

Add 100 G of canned pumpkin to the mixture.

Add 3 tablespoons of maple syrup (eyeballing the measurement).

Add about 1 tablespoon of pumpkin pie spice and a little extra for more flavor.

Add 0.5 teaspoon of turmeric for color, as reviews suggest 2 teaspoons is too much.

Add 12 G of salt to the mixture.

Add 150 G of all-purpose flour (unbleached) to the bowl.

Mix all ingredients until the dough is shaggy.

Cover the dough and let it rest for 30 minutes.

After 30 minutes, perform a stretch and fold on the dough.

Repeat the stretch and fold process every 30 minutes for a total of 4 times over the next 2 hours.

After the last stretch and fold, let the dough sit covered for 2 hours.

After 2 hours, dump the sticky dough onto a floured surface for shaping.

If the dough is too sticky, add more flour as needed.

Shape the dough and leave it on the counter for 20-30 minutes before the next step.

Cooking Techniques

Spice Level:

Allergens