The Heart of the Bread
My sourdough starter is like an old friend. I have fed it for years. It makes the bread alive and bubbly. That is the magic of sourdough. It is not just flour and water. It is a living thing.
You must treat it with care. A happy starter makes the best bread. I talk to mine sometimes. I still laugh at that. It feels good to create something from so little. This matters because it connects us to old ways of cooking.
A Little Spice, A Little Nice
Now for the fun part. We add the jalapeño and cheddar. The sharp cheese and the spicy pepper are best friends. They belong together in this bread. I like to use pickled jalapeños from my garden.
One time, my grandson added too many peppers. His bread was very, very hot. We ate it with lots of butter and laughed. It is okay to make mistakes. That is how we learn. What is your favorite thing to add to bread? Tell me, I would love to know.
The Gentle Touch
Making this bread is not about being strong. It is about being gentle. You stretch and fold the dough. You are building its strength. Think of it like tucking a child into bed.
You must be patient. The dough needs time to rest and grow. Rushing it makes tough bread. This matters because good things take time. *Fun fact*: The holes in sourdough are from the gas the starter makes. Isn’t that neat?
The Big Sleep
After all that work, the dough takes a long nap. You put it in the fridge overnight. This slow rest gives the bread its wonderful flavor. It is worth the wait, I promise.
In the morning, the dough is ready. It smells a little sour and yeasty. Doesn’t that smell amazing? It reminds me of my grandmother’s kitchen. Do you like to bake in the morning or at night?
The Final Magic
The hot oven is the last step. You score the dough with a razor. This lets the bread breathe and grow in the heat. I always draw a simple ‘E’ on top for my name.
The best sound is the crackle when it comes out. That means you did it right. The crust is golden and hard. The inside is soft and full of cheese. What design would you score on your loaf?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Unbleached all purpose flour | 500 grams | |
| Whole wheat flour | 200 grams | Freshly ground |
| Bread flour | 250 grams | Can omit and use more all purpose flour |
| Mature sourdough starter | 200 grams | Active and bubbly |
| Water | 650 grams | |
| Salt | 20 grams | |
| Cheddar cheese | 8 ounces | Shredded |
| Jalapeños | 1/2 cup | Sliced, fresh or pickled |
My Spicy, Cheesy Sourdough Adventure
Hello, my dear. Come sit with me. I want to tell you about my jalapeño cheddar bread. It is a real treat. The kitchen smells so good when it bakes. It reminds me of my grandson, Leo. He always asks for this bread when he visits. I still laugh at that.
Making sourdough is like visiting an old friend. You have to be patient and kind. My starter’s name is Bubbles. She has been with me for ten years now. Let’s get our hands in some dough, shall we? Here is how we make our special bread together.
- Step 1: First, wake up your sourdough starter. It should be bubbly and happy. This can take a few hours. I like to feed mine before bed. Then it is ready for me in the morning. (A hard-learned tip: If your starter doesn’t float in water, wait a bit longer!)
- Step 2: Mix the warm water and flour in a big bowl. Just stir until it comes together. It will look a bit shaggy and messy. That is perfectly fine. Let it rest for half an hour. This is called the autolyse. It helps the flour get thirsty.
- Step 3: Now, add your bubbly starter on top. Wet your hand and dimple it in. It feels a bit silly, I know. Then sprinkle the salt over everything. Mix it all with your hands for five minutes. You will feel the dough change. Doesn’t that feel amazing?
- Step 4: We do something called stretch and folds. You gently pull the dough up and fold it over. Do this a few times every 15 minutes. On the second set, add the cheese and jalapeños. Fold them in gently. Be careful not to pop all the lovely bubbles.
- Step 5: Let the dough rest until it doubles in size. This can take a few hours. I use this time to tidy up. Then, gently split the dough in half. Shape each piece into a soft ball. Let them rest on the counter for a little while. Why do we let the dough rest so much? Share below!
- Step 6: Now, we do the final shape. Fold the dough like a little package. Put it seam-side up in a floured basket. Then it goes into the fridge for a long nap. Overnight is best. This slow rest gives the bread its wonderful flavor.
- Step 7: Time to bake! Heat your oven very hot with a pot inside. Carefully turn your dough onto parchment paper. Dust it with flour and make a pretty score with a razor. Put the dough in the hot pot and bake. That first smell is pure magic.
Cook Time: 45 minutes
Total Time: 18-24 hours
Yield: 2 loaves
Category: Bread, Baking
Three Tasty Twists to Try
This recipe is like a good friend. It is happy to change its clothes. You can make it new every time. I love playing with different add-ins. It makes each loaf a little surprise. Here are a few of my favorite ideas for you.
- Everything Bagel Bread. Swap the jalapeños for everything bagel seasoning. It is so savory and delicious. Perfect with a thick layer of cream cheese.
- Sun-Dried Tomato & Basil. Use chopped sun-dried tomatoes and fresh basil. It tastes like a summer pizza. My neighbor gave me this idea.
- Apple & Sharp Cheddar. A sweet and savory treat. Use diced apple and extra-sharp cheddar. It is wonderful with a bowl of soup.
Which one would you try first? Comment below!
The Perfect Slice: Serving Your Masterpiece
Oh, the best part is eating it! Let the bread cool completely first. I know, it is hard to wait. The smell fills the whole house. Then, slice a thick piece. You will hear the most wonderful crackle.
I love it toasted with a big pat of butter. The butter melts into the little jalapeño pockets. For dinner, serve it with a big bowl of chili. Or with a simple tomato soup. It also makes the best grilled cheese sandwich you will ever have.
What to drink? A cold glass of milk is my go-to. It cools the spicy jalapeños. For a grown-up treat, a crisp apple cider pairs beautifully. Which would you choose tonight?
Keeping Your Sourdough Fresh and Tasty
Fresh bread is a wonderful thing. To keep it that way, let your loaf cool completely first. Then wrap it in a clean kitchen towel. It will stay good on the counter for a few days.
For longer storage, slice and freeze it. I once forgot a loaf in my freezer for a month. It toasted up perfectly for soup! This is why batch cooking matters. It saves you time on a busy week.
To reheat, warm slices in a toaster or a warm oven. This brings back its crispy crust. A warm kitchen makes a happy home. Have you ever tried storing it this way? Share below!
Fixing Common Sourdough Troubles
Is your dough too sticky? Wet your hands with a little water. This stops the dough from sticking to you. I remember my first loaf stuck to everything!
Is your bread too dense? Your starter might not be active enough. It should be bubbly and happy. A strong starter gives you a light, airy loaf.
Is the crust not brown enough? Make sure your oven is hot enough. This matters for a beautiful, tasty crust. Fixing small problems builds your cooking confidence. Which of these problems have you run into before?
Your Sourdough Questions Answered
Q: Can I make this gluten-free?
A: Sourdough is tricky without gluten. I suggest a trusted gluten-free flour blend.
Q: Can I make the dough ahead?
A: Yes! The long fridge proof is perfect for baking the next morning.
Q: What can I use instead of jalapeños?
A: Try sun-dried tomatoes or olives for a different flavor.
Q: Can I make one big loaf?
A: You can, but watch the baking time. It may need a few more minutes.
Q: Is the starter step optional?
A: No, the starter is essential for that classic sourdough taste. *Fun fact: sourdough starters can live for decades!* Which tip will you try first?
Sharing the Kitchen Table
I hope you love making this bread. The smell of it baking is pure joy. It reminds me of my own grandmother’s kitchen.
I would be so happy to see your creation. Share a picture of your beautiful loaf. Let’s fill the world with homemade bread. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Elowen Thorn.
Jalapeño Cheddar Sourdough Bread Recipe
Description
A flavorful and cheesy sourdough bread with a spicy kick from fresh or pickled jalapeños, perfect for sandwiches or toasting.
Ingredients
Instructions
- Feed a sourdough starter 4-12 hours before starting the bread, ensuring it is active and bubbly. When it is ready, it should be about double in size.
- In a large bowl, combine warm water and flour until the dough forms. Cover with a damp towel and let the dough rest for 30 minutes.
- Add sourdough starter to the top of the dough. Dimple in with wet hand.
- Sprinkle salt on top.
- Mix the dough with your hands for about 5 minutes to combine all the ingredients well. Cover with a damp towel or plastic wrap while resting.
- Let rest for 30 minutes.
- While the dough is in the bowl, grab the edge of the dough firmly and pull up, stretching it upwards. Then place the dough in your hands back into the bowl. Turn the bowl about a quarter turn and do this stretch and fold again, and again one to two more times. This is considered one set of stretches.
- First 3 sets of stretch and folds – every 15 minutes. During the second stretch and fold, add the sliced fresh jalapeño peppers (or pickled) and shredded cheddar cheese to the middle of the dough.
- Last 3 sets of stretch and folds – about every 30 minutes.
- Cover bowl with a wet towel or plastic wrap and allow the dough rest until doubled.
- Split the dough in half down the middle with a bench scraper. Be really careful not to break those bubbles.
- Shape the first loaf into a ball by gently spinning it toward you in a circular motion creating tension against the counter. Repeat with the second loaf.
- Set out 15-20 minutes uncovered.
- Turn over and shape dough on a clean work surface by folding the two sides over to meet in the middle, and then the other two sides.
- Transfer to a floured banneton (proofing basket) or bowl with tea towel, seam side up.
- Cover with a plastic bag and proof for 12-15 hours (or longer) in the refrigerator.
- Preheat the oven to 500 degrees. Place the dutch oven with a lid into the oven for 1 hour.
- Remove bread dough from the fridge and place on a piece of parchment paper.
- Dust with flour on top to make the scoring pattern stand out more.
- Score with a razor.
- Place parchment paper and dough in the dutch oven and place the lid on top. Carefully place the dutch oven into the oven with oven mitts.
- Bake for 20 minutes at 500 with the lid on.
- Take the lid off, turn the oven temperature down to 475, and bake for an additional 25 minutes or until browned.
Notes
- For best results, ensure your starter is very active. You can adjust the amount of jalapeños to your preferred spice level.