Jalapeno Cheddar Sourdough Bread

by Christopher Rivera

Ingredients

1
The night before (about 10 hours prior), feed your starter a 1:5:5 ratio (15 grams starter: 75 grams flour: 75 grams water). The starter is ready to use when it has doubled in size and is filled with bubbles of all different sizes along the sides and surf
2
Mix the active starter, water, and salt in a container with straight sides or a medium clear bowl. Add the flour and mix until the dough is shaggy and the flour is incorporated. Cover and let the dough rest for 30 minutes. For a similar timeline as listed
3
Measure out the jalapeños and place them on a paper towel. Dab them with another paper towel to remove excess moisture. Shred the cheddar cheese.150 grams cheddar cheese, 90 grams pickled jalapenos
4
Perform 3 sets of stretch-and-folds, spaced about 30 minutes apart. To stretch and fold, grab one side of the dough with a damp hand and gently shimmy the dough up, and then fold it on top of itself. Repeat this 3 more times, rotating the bowl 90 degrees
5
Let the dough continue to rise at 75°F. The first rise (bulk fermentation) is done when the dough is jiggly, domed on top, bubbly on the sides, and has risen about 50%.If it does not show these signs, continue to let the dough rise until it does. At a dou
6

by Christopher Rivera

1
The night before (about 10 hours prior), feed your starter a 1:5:5 ratio (15 grams starter: 75 grams flour: 75 grams water). The starter is ready to use when it has doubled in size and is filled with bubbles of all different sizes along the sides and surf
2
Mix the active starter, water, and salt in a container with straight sides or a medium clear bowl. Add the flour and mix until the dough is shaggy and the flour is incorporated. Cover and let the dough rest for 30 minutes. For a similar timeline as listed
3
Measure out the jalapeños and place them on a paper towel. Dab them with another paper towel to remove excess moisture. Shred the cheddar cheese.150 grams cheddar cheese, 90 grams pickled jalapenos
4
Perform 3 sets of stretch-and-folds, spaced about 30 minutes apart. To stretch and fold, grab one side of the dough with a damp hand and gently shimmy the dough up, and then fold it on top of itself. Repeat this 3 more times, rotating the bowl 90 degrees
5
Let the dough continue to rise at 75°F. The first rise (bulk fermentation) is done when the dough is jiggly, domed on top, bubbly on the sides, and has risen about 50%.If it does not show these signs, continue to let the dough rise until it does. At a dou
6