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@jeremyjawbone: the perfect day

Jeremy Jawbone
Jeremy Jawbone
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Region: US
Sunday 27 September 2026 22:36:26 GMT
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Comments

capecodder529
Gabrielle 🌻 :
UV50– sorry, it’s the nurse in me.
2026-09-28 03:27:04
0
bellaamartin00
isabella :
No notes
2026-10-01 23:25:35
0
katmr17
KatMR :
Yes to everything🤭🤭🤭
2026-09-27 22:46:01
0
amandawoodstrom
Amanda🤍 :
mmhmm👌
2026-09-27 23:15:31
0
simonegconesa
Simone :
The perfect man
2026-09-27 22:47:28
0
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I couldn’t head into fall without turning my sourdough English muffins into a pumpkin version. 🎃 These have real pumpkin, pumpkin pie spice, a little honey and brown sugar, and that same soft, chewy English muffin texture I love. I kept the pumpkin just low enough that they still feel like an English muffin instead of turning into pumpkin bread. Cook them low and slow, split them with a fork, and add a little honey cinnamon butter while they’re warm. So good. Recipe below ↓ pumpkin sourdough english muffins makes 12 at 100g each 330 g whole milk 200 g active sourdough starter 100 g pumpkin purée 30 g honey 35 g packed brown sugar 1 tsp vanilla bean paste 520-540g bread flour 2 tsp pumpkin pie spice 10 g fine sea salt cornmeal for coating Mix the milk, active starter, pumpkin, honey, brown sugar and vanilla until combined. Add the bread flour, pumpkin pie spice and salt. Mix until no dry flour remains. Let rest for 60 minutes. Do a gentle stretch and fold, then another gentle fold about 30 minutes later and cool and fold 30 min later Let bulk ferment until the dough is noticeably risen, airy and puffy. For a slow overnight bulk, keep it somewhere cool or in the fridge and let the dough tell you when it’s ready rather than watching the clock. Divide into 100 g portions. Gently shape into rounds, flatten slightly and coat both sides with cornmeal. Let proof until very puffy. Cook low and slow on a griddle for about 5-8 minutes per side, flipping as needed, until golden and the center reaches about 200-202°F. Cool slightly and split with a fork for those nooks and crannies. #sourdough #englishmuffins #pumpkinrecipes #sourdoughbaking #fallbaking
I couldn’t head into fall without turning my sourdough English muffins into a pumpkin version. 🎃 These have real pumpkin, pumpkin pie spice, a little honey and brown sugar, and that same soft, chewy English muffin texture I love. I kept the pumpkin just low enough that they still feel like an English muffin instead of turning into pumpkin bread. Cook them low and slow, split them with a fork, and add a little honey cinnamon butter while they’re warm. So good. Recipe below ↓ pumpkin sourdough english muffins makes 12 at 100g each 330 g whole milk 200 g active sourdough starter 100 g pumpkin purée 30 g honey 35 g packed brown sugar 1 tsp vanilla bean paste 520-540g bread flour 2 tsp pumpkin pie spice 10 g fine sea salt cornmeal for coating Mix the milk, active starter, pumpkin, honey, brown sugar and vanilla until combined. Add the bread flour, pumpkin pie spice and salt. Mix until no dry flour remains. Let rest for 60 minutes. Do a gentle stretch and fold, then another gentle fold about 30 minutes later and cool and fold 30 min later Let bulk ferment until the dough is noticeably risen, airy and puffy. For a slow overnight bulk, keep it somewhere cool or in the fridge and let the dough tell you when it’s ready rather than watching the clock. Divide into 100 g portions. Gently shape into rounds, flatten slightly and coat both sides with cornmeal. Let proof until very puffy. Cook low and slow on a griddle for about 5-8 minutes per side, flipping as needed, until golden and the center reaches about 200-202°F. Cool slightly and split with a fork for those nooks and crannies. #sourdough #englishmuffins #pumpkinrecipes #sourdoughbaking #fallbaking


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