This morning I made your sourdough pumpkin bread using canned purée. They came out beautiful & it was delicious so I shared a loaf with a neighbor. Next time I will use fresh pumpkin. Thank you so much for sharing. 🎃
Good afternoon ! You have influenced my life in such a positive way words cannot express my appreciation you are truly an inspiration".God Bless You!. Can you please guide me which Oven I should use for making Breads Convection Oven or please guide some Brand name it will be of great help to me. . Thanking you for your kind consideration. Regards Nandita
I'm having trouble with the string leaving behind fibers on the bread. Do you have this issue? I'm using a twine meant for food and have even tried oiling it.
I hope it's not too late but whole grain flour can soak up more water than processed flour. With 20g it shouldn't make much of a difference, but every flour is different since it's a natural product. In this recipe it might also be that the water content in your pumpkin is lower. You can always try adding more water. Just be careful and only add about 5g at a time, give it a knead to check how everything is coming together and add more if necessary :)
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This morning I made your sourdough pumpkin bread using canned purée. They came out beautiful & it was delicious so I shared a loaf with a neighbor. Next time I will use fresh pumpkin. Thank you so much for sharing. 🎃
No unlikes says something!!!! Thanks for this!!
Excellent work.
Amazing! Thank you for sharing! 🌻
Looks good...yummm
Look absolutely beautiful can't wait to try making it.
What type of starter did you make for this recipe
Beautiful bake❤️❤️❤️
Thank you
Wow!
🙌
Thank you so much for the tutorial!
It's so beautiful!
Thank you
Good afternoon ! You have influenced my life in such a positive way words cannot express my appreciation you are truly an inspiration".God Bless You!. Can you please guide me which Oven I should use for making Breads Convection Oven or please guide some Brand name it will be of great help to me. . Thanking you for your kind consideration.
Regards
Nandita
I'm having trouble with the string leaving behind fibers on the bread. Do you have this issue? I'm using a twine meant for food and have even tried oiling it.
I use bakers twine and have no problems with fibers.
Very nice, what kind of thread did you use
I think she said she used kitchen twine. Hope this helps! ☺️
How did the twine not stick? Mine stuck and left fuzz
What size of the proofing basket you use?
Wow!!!
You talk so soft and gently I can hardly hear you.. but thanks for the instructions!
If I chose not to add pumpkin then would I have to change anything else
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Hi I put 330 g bread flour and 20 g wholemeal flour but I feel that my dough is very dry , not like yours , is it ok
I hope it's not too late but whole grain flour can soak up more water than processed flour. With 20g it shouldn't make much of a difference, but every flour is different since it's a natural product. In this recipe it might also be that the water content in your pumpkin is lower. You can always try adding more water. Just be careful and only add about 5g at a time, give it a knead to check how everything is coming together and add more if necessary :)
Thank you @ikke for the reply 🙌
Maravilhoso, mas não consigo traduzir para o português. 🤦♀️
oh I'm sorry about that. Try to copy the video description and translate that using google may be