Mix Dry Ingredients: In a large bowl, whisk together the flour and sea salt.

Combine Wet Ingredients: In another bowl, stir together your sourdough starter, lukewarm water, and honey until well dissolved.

Add Pumpkin Puree: Gently fold pumpkin puree into your wet mixture until fully combined.

Incorporate Wet into Dry: Gradually pour the wet mixture into the dry ingredients, mixing until a shaggy dough forms.

Knead the Dough: Turn the shaggy dough onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic.

First Rise: Place your kneaded dough in an oiled bowl, cover, and let it rise in a warm spot for about 2 hours or until doubled in size.

Shape the Loaf: Punch down the risen dough, shape it into a loaf, and let it rise again for about an hour while the oven preheats.

Bake the Bread: Bake for approximately 30 minutes, or until golden brown.