Why I love pumpkin (in bread)

Pumpkin season is unavoidable—which means you've probably got a can (or three) of puree tucked away. So let's put that to good use!

Pumpkin works like magic in a bread dough. Its starches and sugars quietly transform your dough into something softer, more flavorful, and with an enticing color—think of it like potatoes' more interesting cousin.

The secret? Pumpkin puree acts as a natural softener, locking in moisture for an impossibly tender crumb (my Pumpkin Dinner Rolls are a great example).

The payoff? Bread that's simultaneously pillowy and structured, with a color that'll have you clearing oven space for another round.

Plus, I just love that golden color it brings—read on!

In this week's newsletter:

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

🍞 Pumpkin Dinner Rolls

These sourdough pumpkin dinner rolls prove what a can of puree can do—exceptional tenderness and that melt-in-your-mouth texture we're all after.

No pumpkin spice here, just pure, subtle pumpkin flavor doing its thing.

GET ROLLS RECIPE

🍞 Pumpkin Cinnamon Sourdough

This pumpkin loaf doesn't hold back. This bread is loaded with puree, enriched with butter and sugar, and packed with golden raisins. Slice it, toast it, slather on more butter (obviously), and you've got something that's basically a cinnamon roll's sophisticated older sibling.

GET PUMPKIN LOAF RECIPE

🥞 Pumpkin Starter Discard Pancakes

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

GET PANCAKE RECIPE

✨ In case you missed it... Sourdough Granola

I really can't stop eating this—the perfect snack and so economical (and easy) to make at home. If you haven't tried making sourdough granola yet, you'll love this recipe.

Also, sneak in some of those pumpkin seeds, too!

GET GRANOLA RECIPE

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• access to the community chat (come talk bread)
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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!).

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.

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

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🛟 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.

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📙 What I'm Reading and Watching

• A Day in the Life of Bakers in the Norwegian Mountains (YouTube). I just love the setting of this bakery.
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• Scientists explore microbial diversity in sourdough starters (Phys Org). It's not just lactic acid bacteria in our starters.

Happy baking!