Post by @sourdoughcassie

Beginner-friendly pumpkin sourdough loaf 🎃 Ingredients: • 100g active starter • 240g water • 200g pumpkin puree • 25g maple syrup • 500g bread flour • 12g salt Mix everything together until no dry flour remains. Let the dough rest, then start your folds to build strength. I like doing a few rounds early in bulk fermentation, spaced about 30 minutes apart. Bulk fermentation starts once the starter and salt are added! My dough was around 80°F after my last fold, so fermentation moved pretty quickly. Instead of watching only the clock, I waited until the dough looked puffier, had a nice jiggle, showed some bubbles, and felt lighter and more aerated 🤗 #sourdoughforbeginners #sourdoughstarter #sourdough #fyp #foryoupage