Pumpkin, Sage, and Gruyere Sourdough Bread

Pumpkin is perhaps the favorite fall flavor. This recipe uses pumpkin to add a sweet background to this savory sourdough bread with sage and Gruyere cheese. The full bread recipe is right below the picture, followed by the starter recipe.

We have all heard stories about Sourdough Starter being passed down through generations, for hundreds of years, in French families. I liken it to Friendship Bread starter, as long as you feed it, it can last in your fridge for a very long time. The longer you have it the better it gets and, since you have to remove some every week, you can share with your friends and family.

Ingredients:

1 envelope active dry yeast (2 ¼  teaspoons)
3/4 cup water, lukewarm (divided)
1 cup sourdough starter
2 tablespoons sugar or honey

1 tablespoon rubbed sage, ground in spice grinder

1 cup grated Gruyere cheese, divided

1 cup pureed pumpkin
3 tablespoons butter, melted
2 teaspoons salt

1 lightly beaten egg
4 ½ - 5 cups all-purpose flour, sifted

Directions:

1. Dissolve yeast in ¼ cup water. In a large mixing bowl combine ½ cup water, starter, sugar, butter, dissolved yeast, salt, sage, pumpkin, and ½ cup Gruyere. Blend well. Gently stir in flour. Turn dough out on floured board and knead dough for about 5 minutes, adding more flour (if necessary) to prevent dough from being sticky.

2. Place dough in a lightly greased bowl, turning dough to coat the top. Cover with a towel and let rise until doubled (about 1 1/2 hours).
3. Punch down and divide in half. Shape into 2 round loaves and place on a parchment lined cookie sheet (or two if you don’t have one large enough) about 4" apart. Cover and let double in size (about 1 hour).

4. Score the top of your loaves with a sharp knife, brush with egg, and top with the remainder of the Gruyere.
5. Preheat oven to 400°F Bake 15 minutes; reduce heat to 375°F and bake an additional 20-25 minutes longer or until bread sounds hollow when tapped. Remove from pan and cool.

Sourdough Starter:

TIP: a glass bowl is best, but definitely avoid metal.

Day 1: 1/2 c. Flour, 1/2 c. filtered water, mix well, cover lightly and leave to begin fermenting (I put mine on top of the refrigerator)

Day 2: 1/2 c. Flour, 1/2 c. filtered water, mix well, cover lightly, and return to your spot of preference. Your starter should be bubbly on the top...perfect!

Day 3: 1/2 c. Flour, 1/2 c. filtered water, mix well, cover lightly, and return to your spot of preference. By now, you should be able to smell the sour smell you are looking for. HINT: Don't be alarmed if your starter separates...these are the natural alcohols produced by the fermenting process.

Day 4: Your starter should be ready to use...depending  on how much it has fermented. If you don't think it is sour enough, add 1/2 c. Flour, 1/2 c. filtered water, mix well, cover lightly, and return to your spot of preference.

Day 5: You should definitely be ready to go now! You can now cover and store your starter in the fridge.

REMINDER: Whatever you take out for your recipes, replace with equal parts of flour and water. 

Your starter is should also be fed once a week. Remove a cup of starter, and feed with 1/2 c. Flour and 1/2 c. filtered water, stir well and return to your fridge.