Cheddar Jalapeno Sourdough
As part of my daughter’s employment with me, once I started my sourdough journey in 2024, she requests a loaf of this cheddar jalapeño sourdough every week. We did take a four month break during the summer, but thankfully we will be back in business for the foreseeable future. This makes Hannah (and Jacob!) very happy!
My sourdough journey
During the beginning of COVID, I signed up for a virtual sourdough class. I even went all in and bought dried sourdough starter to make the dough right along with everyone on Zoom. Spoiler alert: it was a total disaster. My house was too cold for the starter to double, the dough never really rose, and the final loaf came out flat and gummy. I remember thinking, “Well, baking sourdough just isn’t for me.” How silly is that? No one knows what they’re doing the first time they try something new! So here’s my advice to you. Don’t give up on your dreams of pulling a gorgeous, crusty loaf of sourdough bread out of your own oven. If I can do it, so can you.
Stretch and Folds
Stretch and folds are one of the most important parts of sourdough bread making. They help build the gluten structure that gives your loaf its rise, texture, and those beautiful open crumbs we all love. I used to do the traditional four sets of stretch and folds every 30 minutes, but recently I started spending a full two minutes gently stretching and folding during each round. That extra bit of time makes such a difference! My latest loaves have had the best crumb I’ve ever achieved. light, airy, and perfectly chewy. It’s a great reminder that small tweaks in technique can take your bread from good to amazing.
How long does it take the sourdough starter to use?
A sourdough starter can take anywhere from 5 to 10 days to become strong enough to bake with, depending on your environment and consistency with feedings. In the beginning, it’s all about patience. You’ll mix flour and water, feed it daily (I feed 50 grams flour and 50 grams of water), and watch for those magical bubbles that mean wild yeast and bacteria are coming to life. Warm kitchens tend to speed things up, while cooler homes (like mine!) can make the process take a little longer. Your starter is ready when it doubles in size within 4 to 6 hours of feeding, has a slightly sweet, tangy smell, and passes the “float test,” meaning a small spoonful floats in water. Once it’s active and happy, you’ll be able to bake beautiful sourdough bread anytime you want!
Cheddar Jalapeno Sourdough
If I can make sourdough out of this recipe, so can you! Be the micro baker you always wanted to be!
Ingredients
- For the starter:
- 100 grams unbleached all purpose flour
- 100 grams water
- For the bread:
- 720 grams water
- 100 grams sourdough starter from above)
- 20 grams salt
- 1000 grams unbleached all purpose flour
- 8 ounces cheddar cheese, cubed (4 ounces per loaf)
- 2 jalapeños, seeded and diced (1 jalapeño per loaf)
Instructions
Feed your starter:
In a clean jar, mix 100 g unbleached flour and 100 g water with a spoon until smooth. Cover loosely and let it sit at room temperature until doubled in size and bubbly — usually 6–8 hours, depending on room temp.
Mix the dough:
In a large bowl, stir together 720 g water and 100 g of your active starter until mostly dissolved. Add 1000 g flour and mix until no dry flour remains. The dough will look shaggy — that’s perfect! Cover and let rest for 1 hour (this is your autolyse phase).
Add salt and stretch:
After the rest, sprinkle 20 g salt over the dough. Use wet hands to pinch and fold the dough a few times to incorporate the salt. Let it rest 30 minutes.
Stretch and fold:
Over the next 2 hours, perform 4 sets of stretch and folds, about 30 minutes apart. Each time, wet your hands, grab one side of the dough, stretch it up and fold it over itself. Turn the bowl a quarter turn and repeat until all four sides are done. LATELY I'VE BEEN DOING MY STRETCH AND FOLDS FOR TWO FULL MINUTES EVERY 30 MINUTES.
Add the mix-ins:
After your final fold, gently incorporate the cubed cheddar and diced jalapeño into the dough. Try to tuck them into different parts of the dough so every slice gets a little of both!
Bulk ferment:
Cover the bowl and let the dough rise at room temperature until it’s about 50% larger and looks light and airy — around 4–6 hours, depending on temperature.
Shape and chill overnight:
Gently turn the dough onto a lightly floured surface. Divide into two loaves if desired. Shape each into a round by tucking the edges underneath. Place seam-side up into floured bannetons or bowls lined with parchment or a towel. Cover and refrigerate overnight (8–12 hours).
Preheat and bake:
The next morning, preheat your oven to 450°F with a Dutch oven inside for at least 30 minutes. When ready, carefully place one loaf into the hot Dutch oven (use parchment to help), score the top, cover, and bake for 30 minutes. Remove the lid and bake another 10–15 minutes, until golden brown and crisp.
Cool completely:
Let the bread cool on a wire rack for at least an hour before slicing — the hardest part but worth it!
Notes
There are so many variation on making sourdough, and you can go down a rabbit hole on YouTube. This recipe is a combination of lots of creators I've found online, Specifically Sourdough Enzo and The Clever Carrot.
This red cheddar from Murray’s cheese was absolutely delicious. Next time you are shopping at Kroger or Mariano’s definitely check it out. This is not the time to be using fat free or reduced fat cheddar cheese.
Don’t Give Up
If there’s one thing my sourdough journey has taught me, it’s that good things take time (and a little patience and flour!) can go a long way. I almost gave up on sourdough years ago after one gummy, flat loaf, but I’m so glad I didn’t. There’s something incredibly rewarding about creating a loaf from just flour, water, and salt, especially when it comes out golden, crusty, and filled with melty cheddar and bits of spicy jalapeño. So if your first attempt doesn’t go as planned, don’t throw in the towel. Each try teaches you something new, and one day you’ll pull a loaf out of the oven and think, I did it. Trust the process and your perfect sourdough loaf is worth it.
New Here?
If you are new here, welcome to My Bizzy Kitchen! I started this blog 17 years ago to document my recipes and daily life, never imagining it would one day become my full-time career. After losing my husband nearly 10 years ago, I navigated the hardest chapter of my life while still finding joy in cooking and sharing my journey.
It’s Never Too Late!
In December 2020, I took a leap of faith and left my 30-year career as a legal secretary to pursue My Bizzy Kitchen full-time, a decision that changed my life.
Two years later, in October 2022, I was able to hire my daughter, Hannah, full-time, which brings me so much joy. Now, My Bizzy Kitchen is more than just recipes. It’s about embracing life, finding balance, and making healthy living sustainable and fun. Follow along for delicious recipes (mostly Weight Watchers friendly!), realistic weight loss tips, and my daily adventures on Instagram, YouTube, TikTok, and Facebook (@mybizzykitchen). Let’s get bizzy in the kitchen together!
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