PUMPKIN SOURDOUGH IS BACK 🎃🎃🎃

Pumpkin season is almost here and I’m starting with one of my FAVORITE recipes! 100g active starter 200g pumpkin puree 25g maple syrup 240g water 500g bread flour 12g sea salt Mix it all together and remember, the pumpkin puree adds extra moisture, so don’t go crazy with the water! I wish I remembered the original creator's name off the top of my head, but I'll tag her down below because this recipe definitely deserves credit. I started with 100 grams of active starter, 200 grams of pumpkin puree, 25 grams of maple syrup and 240 grams of water. Give that a really good mix until everything's combined. One thing to keep in mind when you're working with pumpkin puree is that it already has quite a bit of moisture in it, so you want to be careful with how much you add. You can always add a little more, but you can't exactly take it back out. Once that's mixed, I'm adding 500 grams of bread flour and 12 grams of salt. Then I'm just gonna bring everything together until there's no dry flour left. And can we talk about this color? The pumpkin gives it the prettiest warm orange color without having to add anything else. I know, it's technically still summer, but we start getting closer to fall and I'm done. Give me the pumpkin bread, cinnamon, maple, apple, all of it. This is definitely going to be the first of many fall sourdough recipes because I already have way too many ideas. But for now, my favorite pumpkin. Let's get this dough nice and strong, and we'll see how it turns out.