Cheddar Jalapeno Sourdough Bread Recipe | Magnolia Days (2024)

FAQs

Can you use fresh jalapeño in sourdough? ›

Fresh jalapeños can be used in place of pickled jalapeños if desired. If you prefer the bread to be less spicy, remove the seeds before adding the peppers to the dough. Jalapeño cheddar sourdough bread can be enjoyed alongside soups, as the base for a spicy grilled cheese sandwich or on it's own for a tasty snack!

Remove pot from the oven, carefully remove the bread from the pot, and allow to cool on a wire cooling rack for 20 minutes before slicing. Cover and store leftover bread at room temperature for up to 2-3 days or in the refrigerator for up to 1 week.

It makes soup or sandwiches just a little more exciting. But this jalapeño cheddar sourdough recipe takes the cake… or should I say bread. A ridiculously flavorful savory bread, you can eat it as is with a little butter or turn it into grilled cheese. So so good.

You can cold ferment or cold proof your sourdough overnight because the cold temperature of the fridge stops the dough from over fermenting. If you were to leave your shaped dough on the counter overnight, you'd wake up to a soupy mess (unless it was freezing in your home).

Sourdough bread will keep well for up to 3-5 days at a moderate room temperature of 18-20°C or 64-68°F.

Cold fermentation allows you to hit pause on your sourdough and bake it at a time that is convenient for you. Of course, a long, cold fermentation will also allow you to increase the sourness of your bread. Ideally, you can proof sourdough in the fridge for up to 36 hours, or even longer if your dough will tolerate it.

Try it with turkey, ham, grilled chicken, or this easy chicken salad. As a side dish, the bread goes well with any of these dinner entrées: Chili (like this Slow Cooker Chili, White Bean Chicken Chili, Pumpkin Chili or Classic Beef Chili)

Homemade cheese bread, on the other hand, should ideally be consumed on the same day it was baked, but can last for up to 2 days at room temperature and up to a week if refrigerated. It can also be frozen for up to 3 months.

Bread Flour Substitute

You can always substitute all-purpose flour for bread flour one for one in any recipe that calls for it. Your bread might not raise quite as high or have quite as much chew, if you are using all-purpose flour, but it will still be delicious and homemade and all the good things.

We start with our most popular proprietary sourdough recipe and add additional ingredients to create our specialty bread, such as jalapeno cheese.

What kind of cheese is good in sourdough bread? ›

Using sourdough bread to make a grilled cheese sandwich is the way to go because it adds such wonderful flavor and is nice and sturdy! Filled with two delicious cheeses; sharp cheddar and gouda, these cheeses melt well, taste great, and can be found in any grocery store.

Slice loaf of sourdough bread into 8 slices. Place 5-6 ounces of thinly sliced deli ham, smoked turkey, and pastrami onto 4 slices of bread. Place slices of onion on top of meat. Add slices of green pepper to sandwich.

Yes, you can bake with sourdough starter straight from the fridge.

Note: As loaves begin to overproof they lose their height and shape. The crumb becomes more dense. The holes become more ragged and irregular in shape. The crust begins to thin and separate from the crumb.

The dough should generally be proofed for around 1 to 4 hours at a warm temperature or overnight (or more) at a cold refrigerator temperature. As the proofing temperature increases, the total fermentation time will decrease.

Should I use fresh or pickled jalapeños for pizza? It's all a preference! The pickled jalapeños are always a nice option because they've got a slight briny flavor to them that's similar to olives. If you love olives on pizza consider pickled jalapeños next time you make your pizza.

Editor: The seeds and membranes are the spiciest parts of the jalapeño. As long as you like spicy, you could try adding the seeds to salsas or soups. Maybe even including them in pickling brines?

One effective technique for speeding up the introduction of wild yeasts into your sourdough starter is to drop a little unwashed whole fruit into it.

Using flours with more ash, or mineral, content, will yield more sour taste. If you can't get enough ash, adding a bit of whole wheat flour to your recipe, which is what is done with the 20% Bran Flour, will boost the sour of a bread. Conversely, using a lower ash flour will tend to produce a milder bread.