I've made several burger bun recipes before, but none have turned out as good as this one! As it's pumpkin season and I was asked for a recipe for a pumpkin bun, I promptly came up with one. The high pumpkin content not only gives the bun a great color, it also makes the bun very fluffy and keeps it fresh for longer. Make sure you try it!

When you work with sourdough, it is inevitable that a lot of old sourdough is left over when you refresh the dough. But what to do with it? One option is to compost it, but in the age of zero food waste and upcycling, you can also do something with it. Old sourdough is also perfect for adding flavor to yeast breads. Whether 2 weeks or 2 months old. Well, it always depends on your own taste. If you don't like the sourness, you have to be careful with the amount. In this recipe, I used yeast for the primary fermentation and incorporated old sourdough. It turned out really well, even though the amount was too much for my new bannetons.