Andrea's Sourdough Recipe
pumpkin seed butter, black lime tajin
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Bread Ingredients
Pumpkin Seed Butter Ingredients
Black Lime Tajin Ingredients
Method
Sourdough Bread Directions
- 1
Mixing the Dough
In a large mixing bowl, combine the all-purpose flour, sourdough starter, and water. Stir until a shaggy dough forms.
- 2
Kneading
Cover the bowl with a damp cloth and let it rest for 30 minutes. After resting, sprinkle salt over the dough and knead for about 10 minutes until smooth and elastic.
- 3
Bulk Fermentation
Place the kneaded dough in a lightly oiled bowl, cover it, and let it rise at room temperature for 4-6 hours, or until doubled in size.
- 4
Shaping
Once risen, turn the dough onto a lightly floured surface, shape it into a round loaf, and place it in a proofing basket. Cover and let it rest for another 1-2 hours.
- 5
Baking
Preheat your oven to 230°C (450°F). Once preheated, carefully transfer the dough onto a baking sheet or stone, score the top, and bake for 30-35 minutes until golden brown.
Pumpkin Seed Butter Directions
- 6
Roasting the Seeds
Preheat your oven to 180°C (350°F). Spread the pumpkin seeds on a baking sheet and roast for 10-12 minutes, or until golden and fragrant.
- 7
Blending Ingredients
Once roasted, transfer the pumpkin seeds to a food processor. Add olive oil and salt. Blend until smooth and creamy, scraping down the sides as needed.
- 8
Storing
Transfer the pumpkin seed butter to a jar and store in the refrigerator for up to 2 weeks.
Black Lime Tajin Directions
- 9
Preparing Black Lime
In a spice grinder, add the dried black limes, sea salt, and chili powder.
- 10
Grinding
Grind the mixture until it becomes a fine powder. Taste and adjust salt or chili to preference.
- 11
Storing
Store the black lime tajin in an airtight container at room temperature for up to 1 month.
