Pumpkin Flower Sourdough

1. Mix starter, water, and honey until milky
2. Add the pumpkin puree and mix until dissolved 
3. Add flour, salt + spices. Knead by hand for 5 minutes until no dry bits are left and the dough feels cohesive
4. Perform 3 stretch and folds, 30 min apart
5. Bulk ferment (~8 hours from when you began your recipe. Timing will depend on your climate)
6. Shape and cold proof 12–72 hours
7. Add the topping powders onto the surface of your dough and score it 
8. Bake at 430°F – 20 min covered, 20 min uncovered (Timing may vary depending on your oven)