Jalapeño Cheddar Sourdough Bread Recipe – EasyKeto4U (2024)

FAQs

What to eat with jalapeno cheddar sourdough? ›

Follow my easy instructions to make the best Jalapeño Cheddar Sourdough Bread! Packed with cheddar cheese and spicy pickled jalapeños, this bread makes delicious toast, grilled cheese, and paninis, and is an accompaniment to soups and pasta!

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!

A sourdough starter is made up of wild yeast and bacteria working together. The bacteria is where the sour flavor is coming from! Lactic Acid Bacteria are most active in the mid 80-90 degrees F, but that speeds up the wild yeast which prefer a more mild temperature of mid 70s F.

The best flour blend for creating a new sourdough starter is 50% whole-meal flour (whole wheat or whole rye) and 50% bread flour or all-purpose flour. I recommend a 50/50 mix of whole wheat flour and bread flour.

And it can dissolve some metals. However, what happens when sourdough and metals contact each other depend on the metal and the length of exposure. If the metal is a stainless steel, there will be no problems. I routinely start, maintain and feed my starters in stainless steel bowls.

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

Delicious whipped herb butter has the ability to transform anything you spread it on - from crusty sourdough bread to the perfect steak.

Storage information: Wrap the bread and rolls loosely and store at room temperature for up to several days; freeze for longer storage.

To proof them, let them sit, covered, at room temperature for up to 3–4 hours, or let them proof for a little while at room temperature and then place in the refrigerator for 12–15 hours. Or you can speed the process by using a proof box, warm cooler, or slightly warm oven to speed things up.

There are different schools of thought about when to add inclusions to sourdough. Some people prefer to add them during stretch and folds, and others prefer the laminating stage. This is the laminating stage – you stretch your dough out into a large rectangle and fold it in thirds over itself.

Why do you put vinegar in sourdough bread? ›

There are two main acids produced in a sourdough culture: lactic acid and acetic acid. Acetic acid, or vinegar, is the acid that gives sourdough much of its tang. Giving acetic acid-producing organisms optimal conditions to thrive and multiply will produce a more tangy finished product.

Use More Wholegrain Flours In Your Sourdough Starter & Dough

Wholegrain flours have more complex carbohydrates that encourage more acetic acid producing bacteria. Rye flour is a popular choice for making a sourdough starter because it creates a bubbly, active starter very quickly.

Maintaining A Sourdough Starter:

Like anything living, it requires food and water. The location you keep your starter in will determine how you maintain it. Leaving it out on the counter, it will need to be fed equal parts water and flour every 12-24 hours.

Generally a more mature and well established starter will produce a more flavorful, sour loaf. Hydration of the Dough - this affects how long your dough will take to ferment. A slightly lower hydration will take longer to ferment than a higher hydration loaf, leading to a bigger depth of flavor and sourness.

Sourdough is known for its characteristic tangy flavor, chewy texture and crisp, crackly crust. From a health standpoint, it dominates when compared to supermarket loaves. The naturally occurring acids and long fermentation help to break down the gluten, making it more digestible and easy for the body to absorb.