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Just when you think you've had enough pumpkin...

I know, there's pumpkin this and pumpkin that everywhere. This means the chances are high that you have at least one can of puree in that pantry, and this newsletter will put it to good use.

Pumpkin is a magical ingredient in bread dough. Like potato, its starches and sugars can turn ordinary bread into something entirely different.

Why does pumpkin puree work in bread dough?

• It does act much like adding potato to your dough—it’s a natural dough softener, bringing starches that hang onto moisture for a tender crumb (see my Pumpkin Dinner Rolls)
• It does gently interferes with gluten formation, just enough to avoid any toughness in the final bread
• It brings a beautiful golden hue to the bread (or pancakes)
• It does not bring an overly "pumpkin-y" flavor to the dough

The end result? A loaf that is both tender and structured, with a color that makes you want to bake just one more batch. It’s precisely the kind of ingredient that makes naturally leavened bread so endlessly fascinating—simple yet transformative.

Let's get to the recipes.

In this week's newsletter:

• Recipes: Pumpkin dinner rolls, pumpkin-raisin loaf, pumpkin pancakes
• Baking Help: Does a sourdough starter die?
• Sourdough Links: Lactic acid bacteria isn't the only bacteria in town

🍞 Pumpkin Dinner Rolls

These sourdough pumpkin dinner rolls highlight how a simple can of pumpkin puree can transform an enriched dough into something magnificent—bringing exceptional tenderness and that coveted melt-in-your-mouth texture we all chase after.

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The absence of typical "pumpkin spice" allows the pure pumpkin flavor to shine through subtly.

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You'll love 'em 🙂

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🍞 Pumpkin Cinnamon Sourdough

This pumpkin loaf has plenty of pumpkin puree, yes, but the dough is also enriched with butter and sugar and studded with golden raisins. I love it sliced, toasted, and slathered with butter. It's almost like a cinnamon roll, in a way.

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🥞 Pumpkin Starter Discard Pancakes

If you make only one batch of sourdough pancakes this month, make these pumpkin ones.

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The golden cakes are superbly tender and have a slight hint of savoriness that works so well with the sourdough starter's sourness and the maple syrup's sweetness (and whipped cream if you have it!).

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Join The Baker's Corner Community

I am working behind the scenes to bring even more to the membership community here at The Perfect Loaf. If you're interested in joining, come on in to instantly get:

• access to the community chat (come talk bread)
• the sourdough recipe archive in editable and scalable spreadsheets
• the removal of all ads at The Perfect Loaf
• access to behind-the-scenes recipes
• all the good feels knowing you're helping the website grow!

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💬 Member Discussion of the Week

No, if properly cared for, it shouldn't spontaneously die. I've had mine for over 12 years now (and know other bakers who have been maintaining starters for much longer—see the P.S. at the end of this newsletter!).

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That said, sometimes I've seen it dip in activity and need help. Here's what I recommend. Treat it like a sick child, and:

• Use 50% whole grain rye flour to feed it for a week (the rest can be any white flour)
• Feed it with warm water or keep it in a warm spot (78F would be great)
• If you usually keep it in the fridge, keep it out on the counter during this week and feed it once or twice a day.
• Give it a little more attention. Watch how it's rising and falling, and feed it when needed.
• Only feed it twice if you see lots of bubbles and vigorous fermentation activity.

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Do that for a week, and let me know how it goes!

🛟 2 Ways I Can Help You Today

• Winter is pretty much here. If your kitchen is chilly, ensure you're ready for slower fermentation. Read my guide to baking in the winter.
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• Want to bake only on the weekends? Here's how.

📙 What I'm Reading and Watching

• Scientists explore microbial diversity in sourdough starters. (Phys Org) It's not just lactic acid bacteria in our starters. Research on acetic acid bacteria is now showing their impact on the aroma and flavor of our sourdough bread. (LINK)​

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I'm ending this week with a fantastic quote from a baker friend (thanks Alan):

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Happy baking!

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Maurizio Leo

P.S. An update: The 90-year-old sourdough starter I brought back from Italy is happily bubbling away.

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