I enjoyed making this bread and my family loves it! However, removing the string after baking was a bit challenging since the well-oiled string still did not separate from the bread cleanly, especially where it had become embedded in the dough. My solution--I turned the loaf over and pulled the string through from the bottom, which worked much better! Also, I used Trader Joe's Organic Pumpkin Puree and found that it was very watery (I didn't stir it before measuring, which might have helped) and had to add more flour while mixing and kneading the dough in order to get to the 'smooth and bouncy' stage. The extra flour didn't affect the end product, thank goodness!
Thanks for another recipe that uses discard sourdough starter!

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