Ingredients:

  • 1/2 cup (120g) active sourdough starter
  • 1 cup (235ml) warm water
  • 1/2 cup (125g) pumpkin puree
  • 4 cups (500g) bread flour
  • 2 tsp (12g) fine sea salt
  • 2 tbsp (15g) rice flour
  • 2 tbsp (20g) pumpkin seeds

Instructions:

  1. In a large glass bowl, whisk together the active sourdough starter, warm water, and pumpkin puree until smooth and velvety.
  2. Add the bread flour and salt. Mix by hand or with a sturdy spoon until no dry flour remains.
  3. Cover the dough with a damp cloth and let it rest for 30–60 minutes for the autolyse period to allow the flour to hydrate.