I love pumpkin season and everything that goes along with this time of year. Pumpkin Sourdough Bread is a moist tasty bread with just a hint of pumpkin and cinnamon and best of all you can shape it like a pumpkin! My family loves to toast a slice of this bread, spread lightly with butter, and sprinkle with cinnamon/sweetener. It is also good to serve along aside a hearty pot of soup, make Pumpkin Bread Pudding, or yummy French Toast.
A warm, soft, chewy pretzels is a special treat at our house. they are a favorite to make for a weekend evening meal. These sourdough pretzels can even be made into hard crunchy one. And what’s not to like about that!
After the busyness of the past few weeks, I got to spend all day in my kitchen doing something I love, Sourdough!! By now most of you all should know that I love to create recipes using sourdough starter. There is something so rewarding about taking flour, water, and salt and creating a warm crusty loaf of bread. Best of all, most of my family enjoys eating the recipes I create. Tonight this bread was served with Southwestern Chicken and Bean Soup for the men and I also made Beefy Cabbage Soup for myself.
I decided to do an experiment with my two sourdough starters. My one starter as some of you know, is 6+ years old, has made many beautiful loaves of bread and has been sent all over the US, Canada, and even into Mexico. This starter is strictly fed with King Arthur Bread flour. The other starter is only 4 weeks old; was started and has been fed with a mixture of half King Arthur Bread flour and half white whole wheat flour commonly known as Prairie Gold Flour. There is a day to day blog post when I started this starter with pictures and detailed instructions.
No-knead Sourdough Bread is so easy to make. You mix it together with a large spatula or spoon and the gluten is than developed by the stretch and fold method. This makes a wonderful loaf of bread. I love the taste of rye and the addition of caraway seeds give it that Old World Rye taste.
Even though I have been baking sourdough for years…I still get a smile of satisfaction when I lift the lid of my baker and see another gorgeous loaf!
Sourdough bread is so fascinating to me. I love to experiment with different ways, methods, and with my large family, they eat it right up. This method is very easy and the gluten is developed by the stretch and folds. It is a simple recipe that only uses 5 ingredients. You just just stirred together using a large spatula or spoon.
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