Can I use instant yeast instead of sourdough starter?

Oh honey, this is where I messed up big time last year! While you technically could , you'd lose all that incredible tangy complexity that makes sourdough special. The slow fermentation develops flavors instant yeast just can't match. Plus, that natural leavening gives the pumpkin bread its gorgeous open crumb structure. My advice? Take the extra time - your taste buds will thank you!

Help! My dough is way too sticky - what now?

Welcome to my pumpkin bread initiation! Pumpkin purée adds sneaky moisture. If your dough feels like glue, sprinkle in a tablespoon of flour at a time during the first stretch-and-fold. Next time? Start with 20% less water than the recipe suggests. I learned this the hard way with dough stuck to every surface - including my cat (don't ask).

What's the best pumpkin purée brand to use?

After testing way too many cans (my recycling bin was pumpkin-scented for weeks!), I swear by Libby's for its consistent texture and sweetness. For homemade, roast sugar pie pumpkins until fork-tender - the flavor difference is incredible! Just strain excess liquid through cheesecloth so your dough doesn't turn soupy.

Is there a good gluten-free version of this bread?

Oh sweet friend, I wish! I've tried every GF flour blend out there (my poor neighbors were guinea pigs), but none capture sourdough's magic structure. The pumpkin needs gluten to hold its shape. Want autumn flavors without wheat? Try my gluten-free pumpkin muffins instead - same spices, zero heartbreak!

Perfect Pumpkin Sourdough Bread Recipe: A Fall Must-Bake

Pumpkin Sourdough Bread

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A spiced sourdough loaf with pumpkin purée, perfect for autumn baking.

Author: Sophia Collins
Prep Time: 30 min
Cook Time: 45 min
Total Time: 18 hours 15 min
Yield: 1 loaf 1x
Category: Baking
Method: Sourdough
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

150g active sourdough starter
300g bread flour
100g whole wheat flour
200g pumpkin purée
8g salt
10g honey
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
150g water (adjust for hydration)

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Instructions

Mix all ingredients in a bowl until combined.
Let the dough rest for 30 minutes.
Perform stretch and folds every 30 minutes for 2 hours.
Bulk ferment until doubled in size (4-6 hours).
Shape the dough and place in a proofing basket.
Cold-proof in the fridge for 12-16 hours.
Preheat oven to 475°F with a baking stone and steam tray.
Score and bake for 20 minutes with steam, then 25 minutes without.
Cool completely before slicing.

Notes

Adjust water based on starter hydration.
Use canned or homemade pumpkin purée.
For extra flavor, toast spices before adding.

Nutrition

Serving Size: 1 slice
Calories: 120
Sugar: 2g
Sodium: 200mg
Fat: 0.5g
Saturated Fat: 0.1g
Unsaturated Fat: 0.3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 4g
Cholesterol: 0mg

Find it online: https://kitchenuser.net/pumpkin-sourdough-bread-recipe-autumn-baking/