Pumpkin Maple Cardamom Sourdough Focaccia – Cairnspring Mills
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Cooking tools:
- Kitchen scale
- Hand mixer
- Oven
- Mixing bowl
- Whisk
- Baking dish
- Parchment paper
- Aluminum foil
Ingredients
- 180g Glacier Peak Bread Flour
- 300g Organic Edison All-Purpose Flour
- 207g pumpkin purée
- 250g water
- 82g sourdough starter
- 11g salt
- 3g cracked cardamom
- 35g maple syrup
- 35g melted butter
- 70g melted butter
- 70g maple syrup
- *Optional 1 teaspoon miso paste for an extra umami boost
- 250g cream cheese, softened/room temp
- A dollop of sour cream
- 60g maple syrup
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