Pumpkin sourdough

Mick,

thanks for posting this recipe here. It is nice that your great advice and recipes might find a new home after the demise of breadbakers.net

This pumpkin sourdough is fantastic. I have made it a couple of times. I confess that each time I have used almost twice the amount of water that you suggested in your recipe. The last time it ended up being about 50% of the dry flour weight (ie about 420g for the quantities you suggest).

I have been having a lot of success with your refreshment schedule, and now usually start with 20g starter, 40g water, 40g flour. Then 12 hours later I add 100g water and 100g flour, to yield 300g starter.

cheers
Dom