How to Make Jalapeno and Cheddar Sourdough | Full Tutorial

sharp cheddar cheese

🥗Healthier: reduced-fat cheddar cheese

💰Cheaper: monterey jack cheese

Monterey jack is milder and often less expensive than sharp cheddar.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: canned jalapeños

Canned jalapeños are usually more affordable and still provide heat.

Prepare the leaven and let it rise for about 3 and 1/2 hours until ripe.

Measure water to 24° C to account for cold weather, aiming for a final dough temperature of 27 to 28° C.

In a spiral mixer, combine flour and water until just mixed, without using the starter.

Let the dough rest for about 45 minutes to develop extensibility.

While the dough is resting, wash and prepare the jalapenos, wearing gloves to avoid burning hands.

Slice off the tops of the jalapenos, remove the core, and keep the seeds intact for spiciness.

Cube the cheddar cheese into large chunks, weighing out 1200 g for the dough.

After the resting period, check the dough for dry bits and scrape down the sides of the mixer with a wet scraper.

Mix in the prepared jalapenos and cheddar cheese into the dough after the initial resting period.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens