Ingredients:

  • 1/2 cup (120g) active sourdough starter
  • 1/2 cup (120ml) warm milk
  • 1/2 cup (120g) pumpkin puree
  • 2 tbsp (25g) maple syrup
  • 3 cups (375g) bread flour
  • 1 tsp (6g) sea salt
  • 1 tbsp (14g) pumpkin pie spice
  • 4 tbsp (56g) unsalted butter, softened

Instructions:

  1. In a stand mixer, whisk together the sourdough starter, warm milk, pumpkin puree, and maple syrup until smooth.
  2. Add the bread flour, sea salt, and pumpkin pie spice. Mix on low speed until a shaggy dough forms.
  3. With the mixer on medium-low, add softened butter one tablespoon at a time. Knead for 5-7 minutes until the dough is tacky but pulls away cleanly from the sides of the bowl.
  4. Place the dough in a greased container for bulk fermentation and let rise (overnight/12-16 hours).