Autumn Pumpkin Spice Sourdough Experiment

1. In a large bowl, combine the active sourdough starter, pumpkin puree, and warm water. Mix until well combined. 2. In another bowl, whisk together the flour, brown sugar, spices, and salt. 3. Gradually add the dry ingredients to the wet mixture, stirring until the dough begins to come together. 4. If using, fold in the walnuts and sunflower seeds until evenly distributed. 5. Turn the dough out onto a floured surface and knead for about 5-10 minutes until elastic and smooth. 6. Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm place for about 4-6 hours, or until doubled in size. 7. After the first rise, turn the dough out onto a floured surface and shape it into a round loaf. 8. Place the shaped loaf onto a parchment-lined baking sheet or in a proofing basket. Cover and let it rise for another 2-3 hours. 9. Preheat the oven to 450°F (230°C). If using a Dutch oven, place it inside to heat as well. 10. Once the loaf has risen, carefully transfer it to the hot Dutch oven (if using) or leave it on the baking sheet. Cut a few slashes on top of the loaf with a sharp knife to allow steam to escape. 11. Bake for 30-35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom. 12. Remove from the oven and let cool on a wire rack before slicing.