@hellofalife_55: my cheddar jalapeño sourdough from start to finish! This recipe is made in a 9×4 loaf pan and is loaded with sharp cheddar and fresh jalapeños. If you make it, I’d love to know how it turns out! Cheddar Jalapeño Sourdough (1 Loaf – 9×4 Loaf Pan) 100g active sourdough starter 345g water 450g bread flour 10g salt 120g sharp cheddar cheese, shredded 50g diced jalapeños Mix the starter, water, flour, and salt until no dry flour remains. Cover and let the dough rest for 1 hour. Do the first stretch and fold, adding all of the cheddar and jalapeños as you fold them into the dough. After 30 minutes, do a second stretch and fold. After another 30 minutes, do one coil fold. Continue bulk fermentation until the dough has increased by about 50–75% in volume. Shape the dough, place it into a greased 9×4 loaf pan, and let it proof until nicely risen. Refrigerate overnight if desired, then bake until golden brown and the internal temperature reaches 205–210°F #sourdough #cheddarjalapeno #breadtok #homemadebread #sourdoughbread

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Tuesday 04 August 2026 05:53:03 GMT