More Sourdough Journey

I steamed some pumpkin, made it into a purée, and mixed it into my sourdough—then shaped the loaf like a pumpkin, too. I truly believe that everything about sourdough bread comes down to the starter. If the starter is mature and active, the bake almost always turns out well.
After months of trial and error, I finally understand how to maintain a stable starter and get the perfect pre-ferment.

Lately, I’ve also been baking gluten-free sourdough bread, and it’s finally coming out soft and fluffy. Even my gluten-free sandwich loaf was a big success!
I use the starter discard to make things like carrot muffins and pizza—it’s amazing how happy and fulfilled I feel whenever I’m baking bread.