The word he chose is “mix,” which is appropriate for me today! My sourdough starter has been getting out of hand recently. I needed to make some breads, and quickly! So I mixed up some quick breads, which are called that because they don’t need to have a rising time due to the inclusion of a leavening like baking powder or baking soda. When I put my starter into these types of breads, it is more for flavor than for actual leavening, although I think it makes a better texture as well.
I had a couple of large cans of pumpkin in the pantry, so I chose this Pumpkin spice bread recipe from King Arthur Flour. I think the texture and flavor are great! I give this recipe a big thumbs up, and I’ve pinned it. It doesn’t taste quite like the typical pumpkin bread, but is richer and spicier because of the molasses and the sourdough in it.
As you can see, I have 6 loaves here, ready to go to the freezer. There’s a half eaten one on the counter (not pictured) . That is a total of 7 loaves. In addition, I have mixed up dough for one of my normal boules rising in the kitchen, and a dozen bagels resting in the fridge, to be baked in the morning. And I still have extra sourdough starter. I will probably mix up another dozen bagels tomorrow. Carb fix anyone?