Add cooked winter squash (which is in season now) to your breads! It gives a wonderful gold color, as well as boosting nutrition and flavor. Mix about a cup of mashed cooked cooled squash into the dough. You can do it with non-sourdough breads too I suppose. Not that I ever bake those. Plus I like the name "Sourdough Squash Bread." Have fun and enjoy! Cheers, bluesbread
Pumpkin works, too, and so does shredded zucchini. Color, flavor, nutrition--one-stop shopping.
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