acorn squash sourdough

whole acorn squashes

grilled until tender & then

peeled, seeded & mashed

1 c wheat chef, 4 c acorn squash, 1/4 c cider, 1 t sea salt, 1 c dried pears, 2 c white whole wheat flour

stir, rest 4 hours; fold, rest 6 hours; fold, rest 16 hours; place in parchment-lined loaf pan, rest 2 hours; 350 F, 90 minutes; rests: covered, room temperature; folds: 8x, dough is wet

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