Sourdough discard comes from working with sourdough starter. See the full recipe below for detailed directions. You do not need to toast these beforehand, as they'll bake in the oven while the bread is baking. Raw pepitas: You'll coat the top of the loaf in raw pepitas for some added flavor and crunch.Bread flour: Using bread flour will help this bread to have a nice, crisp exterior.Pumpkin purée: You can use canned pumpkin purée or you can also make your own! If you're using homemade pumpkin purée, it may have a slightly higher water content than the canned version, so you may need to make slight adjustments.If you're using a sourdough starter that has a different ratio, you may need to adjust ingredient measurements slightly. This recipe is written for sourdough discard with a 1:1 ratio (1 part water, 1 part flour). Sourdough discard: You'll use 1 cup of sourdough discard, unfed at room temperature.If it doesn't foam, that means your yeast is dead and you'll need to start over with fresh yeast. To note, when you add the yeast to the warm water, it should start foaming (give it about 5 minutes). Active dry yeast: Even though there is sourdough starter in the recipe, you'll still want some additional active yeast to make sure the dough rises appropriately.As with most bread recipes, this one comes together with just a few key ingredients.
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