Frugal Solutions

Cheddar and Jalapeno Sourdough

The fat in the cheese coats the gluten strands during fermentation, producing an unusually tender, almost pillowy crumb despite the sourdough process. The tang plays off the cheddar’s sharpness, and the jalapeno adds a warm finish.

A tender, spicy sourdough loaf loaded with sharp cheddar and fresh jalapeno.
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Ingredients Method

Ingredients
  

  • 1 cup active starter
  • 2½ cups bread flour 315g
  • ¾ cup water
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1 cup sharp cheddar cubed (115g)
  • 2 fresh jalapenos seeded and finely diced (leave seeds in for more heat)

Method
 

  1. Mix starter, flour, water, salt, and oil into a dough.
  2. During stretch-and-folds, incorporate the cheddar cubes and diced jalapeno.
  3. Complete bulk fermentation, shape, and proof.
  4. Bake following your standard sourdough boule time and temperature.