Pumpkin Sourdough Bread

Sourdough Pumpkin Muffins

Yield: 24 muffins

Prep Time: 20 mins

Cook Time: 18 mins

Total Time: 38 mins

Ingredients

• 2 cups (456 g) pumpkin puree, canned or homemade (see note)
• 1 cup (227 g) sourdough starter, unfed/discard (see note)
• 1 cup (212 g) granulated sugar
• 1/2 cup neutral-flavored oil like canola or vegetable or melted butter or coconut oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups (284 g) all-purpose or whole wheat flour (see note)
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt (decrease if using salted butter)
• 1 cup (170 g) chocolate chips (optional)

Instructions 

• Preheat oven to 350 degrees F. Line two 12-cup muffin tins with paper liners. Set aside.
• In a large bowl, whisk together the pumpkin, sourdough starter, granulated sugar, oil, eggs and vanilla until well-combined.
• Add the flour, cinnamon, baking powder, baking soda, salt and chocolate chips (if using) and mix until just combined and no dry streaks remain. Don't over mix.
• Scoop the batter into the prepared muffin tins, filling the muffin cups 1/2 to 2/3 full. If desired, sprinkle a few regular or mini chocolate chips on top of the muffins.
• Bake for 15-20 minutes until the tops spring back lightly to the touch and/or a toothpick comes out clean or with a few moist crumbs.

Notes

Pumpkin Puree: make sure to use single ingredient pumpkin puree and not pumpkin pie filling. If using homemade pumpkin puree, you might want/need to drain excess liquid before using as homemade pumpkin puree tends to be more watery than canned pumpkin. 

Sourdough Starter: this recipe calls for unfed sourdough starter (also known as discard). I have not tried it using recently fed sourdough starter - my guess is that will work fine as well. 

Whole Wheat Flour: whole wheat flour works well in these muffins (as does 50/50 white flour and whole wheat flour). I have only ever used white whole wheat flour. Different varieties of whole wheat will produce different results (for instance, red whole wheat is a bit more dense and heavy in baked goods). 

©Mel's Kitchen Cafe — https://www.melskitchencafe.com/sourdough-pumpkin-muffins/

 

Sourdough Banana Bread

 

Sourdough Banana Bread

Yield: 12 slices (1 loaf)

Prep Time: 20 mins

Cook Time: 55 mins

Ingredients

• 1 1/2 cups (350 g) mashed bananas (about 3 medium bananas)
• 1/2 cup (140 g) sourdough starter, fed or discard
• 1/2 cup (100 g) neutral-flavored oil (see note)
• 1/2 cup (106 g) packed light brown sugar
• 1/2 cup (106 g) granulated sugar
• 2 large (100 g out of shell) eggs
• 1 teaspoon vanilla extract
• 1 3/4 cups (249 g) all-purpose or whole wheat flour (see note if using whole wheat)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Instructions 

• Preheat the oven to 350 degrees F. Line a 9X5-inch loaf pan with parchment paper and lightly grease with cooking spray (I cut a strip of parchment paper and line the bottom and two long sides). Set aside.
• In a large bowl, whisk together the bananas, sourdough starter, oil, brown sugar, granulated sugar, egg and vanilla until very well-combined.
• Add the flour, baking soda, baking powder, salt and cinnamon. Mix with a rubber spatula until just combined and no dry streaks remain. Don't over mix.
• Pour the batter into the prepared pan. Bake for 50-60 minutes until the top springs back lightly to the touch and a toothpick inserted in the center comes out clean.
• Remove the bread from the pan and let cool on a wire rack.

Notes

Pan Size: this recipe makes too much batter for a smaller 8 1/2 X 4 1/2-inch loaf pan, so make sure the pan is 9X5-inches. (For high elevation baking where batter can rise quicker and sometimes overflow, you might want to reserve some of the batter and bake in a mini loaf pan or 2-3 muffins. I live at 2,500 feet and this bread does not overflow in the oven, but I haven't tested it at high elevation). 

Oil: use a neutral-flavored oil like canola, vegetable, grapeseed, melted coconut oil (refined coconut oil doesn't have a strong coconut flavor) or other oil without a strong flavor profile. I haven't tried subbing part of the oil with applesauce, but you can experiment. You can also use melted butter. If doing so, decrease the salt by 1/4 teaspoon. In my testing, the bread rises less well when using melted butter and the crumb has a slightly greasier texture. For that reason, I prefer using oil.

Whole Wheat: when using whole wheat flour in this recipe, I recommend using white whole wheat (hard or soft wheat) - or a wheat berry or flour like kamut or einkhorn. Those varieties are less dense and dark than using red whole wheat. 

©Mel's Kitchen Cafe — https://www.melskitchencafe.com/sourdough-banana-bread/

Einkorn bread

White Einkorn Sandwich Bread Loaf

Servings: 4 loaves

Author: Julie Koyle

Ingredients

• 4 C Warm Water
• 2 T Honey
• 2 1/2 T Yeast
• 1450 grams All-Purpose Organic Einkorn Flour
• 2 T Pink Himalayan Salt

Notes

Step 1:

• Combine warm water and honey. Let sit while honey begins to melt.
• Add yeast and mix. Allow to proof for about 5 minutes for yeast to activate.

Step 2:

• Mix 400 grams flour into the yeast water mixture. For a more wholesome loaf, you can replace 250-300 grams of All-Purpose Einkorn Flour with Whole Grain Einkorn Flour.
• Add and mix in the salt.

Step 3:

• Add remaining flour, slowly, mixing fully with the liquid base.
• Allow mixer to run slowly for 5-10 minutes.

Step 4:

• Let rest and rise for 15-20 minutes, allowing it to dry out slightly.
• Preheat oven to 350 degrees

Step 5:

• Wet hands with water then cut, shape and place dough into loaf pans.
• Let rise for 25-30 minutes in covered pans, until it doubles in size.

Step 6: 

• Bake for 25-30 minutes.
• After removing from oven, brush top with butter. 
• Let cool before cutting.

 

Pumpkin Scones

 Pumpkin Scones Mix together in large bowl: 

1 ¼ cups flour
½ cup sugar
2 ½ tsp baking powder
½ tsp salt
1 tsp pumpkin pie spice

Cut in:
½ cup very cold butter or ghee cut in small pieces, or grated

Add wet ingredients:
½ cup milk (cream, half and half, buttermilk, reconstituted powdered milk)
1 egg (2 tbsp egg powder + 2 tbsp water)
1 tsp extract (vanilla, lemon, almond, etc.)
1 cup pumpkin puree (can be reconstituted from powder) 

Combine with wooden spoon until completely mixed. Then choose one method: a. Turn out on floured counter and roll into 8” circle. With pizza cutter, cut into 8 wedges. Arrange on greased cooking sheet. b. Press into scones mold Bake at 400°F for about 20 minutes or until top springs back when lightly pressed. Dust with powdered sugar or drizzle with simple icing.

Pumpkin Breadsticks

Pumpkin Breadsticks 

In a bowl mix together:
1 Tbsp yeast
2 Tbsp sugar
3 Tbsp olive oil
1 cup warm water
Add dry ingredients:
2 cups flour
1/3 cup pumpkin powder

Stir together until a sticky mixture is formed. Pour out on floured counter adding more flour as you knead the dough until it is soft and pliable but not sticky. Place in oiled bowl, cover, and allow to rise for 30 minutes. Turn out on floured counter, punch down, flatten, and divide into 12 pieces. Roll each piece into a rope shape, place on a greased baking sheet, and cover with tea towel. Turn oven to 400°F and allow breadsticks to rest and rise slightly as oven preheats. Bake for 15-18 minutes until golden brown. If bottoms are still white, turn over and bake an additional 5 minutes until browned. Remove from oven and brush with butter. Sprinkle with coarse salt and crushed herbs of your choice.

Pumpkin Pie from Powdered Pumpkin

 (Adapted from Libby) 

2/3 cup pumpkin powder
4 Tbsp egg powder
¾ cups sugar
½ tsp salt
1 tsp cinnamon
½ tsp ground ginger
¼ tsp cloves
¾ cup powdered milk
2 cups water to start

Mix all together and whisk until powders have dehydrated. Add additional water until mixture reaches desired consistency. Pour into unbaked 9” pie crust and bake at 375°F until a knife inserted into the center comes out clean—about 45-55 minutes.

Pumpkin Pancakes

Ingredients

• 2 cups of Classic Pancake mix
• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1 1/2 teaspoon of pumpkin spice seasoning
• 6 tablespoons of brown sugar, packed
• 1 teaspoon of vanilla
• 2 eggs
• 2/3 cup of pumpkin puree
• 1 1/2 cups of buttermilk
• 3 tablespoons of oil

Directions

1. Preheat your griddle. 
2. In a medium-sized bowl, combine the pancake mix, baking powder, baking soda, salt, pumpkin spice seasoning, and brown sugar. 
3. Stir until well incorporated. 
4. In a separate bowl, combine the vanilla, eggs, pumpkin puree, buttermilk, and oil and whisk until well combined. 
5. Stir together the wet and dry ingredients until slightly lumpy. 
6. Pour pancake batter (about ¼ cup of batter for each pancake) onto the pan.
7. Cook pancake for 10 minutes at 350 degrees on a griddle (medium-high heat on the stovetop) or until the bottom is browned, then flip and cook for another 5 minutes
8. Serve warm, topped with the syrup of your choice, and enjoy!