There is something magical about making bread yourself. Bread it's a symbol of livelihood, and to be in control of such a critical aspect of our lives is truly satisfying. Sourdough bread is even more unique, as you also control the type of yeast you use to make it grow.
Today, we'll show you how to make homemade pumpkin bread from scratch.
If you are here, we imagine you've already started your sourdough, which is now bubbling somewhere in your kitchen. If not, making it is so easy, and Patrick Ryan explains it very well in this video.
The secret to a good sourdough bread is in the ingredients used during the fermentation process, and in the kneading. We make our sourdough starter using a mix of white and wholemeal organic flour. The fewer chemicals seep into the yeast, the better. Also, make sure you use filtered or mineral water during the feeding, as sourdough doesn't like the calcium found in tap water.
Our Pumpkin Sourdough bread recipe is a step up from the classic sourdough loaf, ideal if you crave something new. On top of the many health benefits of fermented foods, you'll also get those from pumpkin: vitamins, antioxidants, and extra fibres.
Moreover, the pumpkin gives such a pretty colour to this loaf, your family and guests are bound to be impressed! And the best thing is, our recipe is so easy to pull off. We are sure you are going to love this. Ready? Let's do this!
NOTE: The default ingredients yield one 800g (1.7 pounds) loaf and one serving consists of two 40g (1.4 oz) bread slices.