Cheddar & Jalapeno Sourdough Bread (NOT A RECIPE)
I’m in the early stages of making sourdough bread. I’m learning and experimenting, from my starter to temperature, to scoring, to flavors, oven spring, bulk fermenting, cold fermenting, and everything in between. I am most probably over complicating it in my head a this point. This is not a recipe but more on documenting this early part of the journey for now. I’ve only baked original sourdough bread and I’ve had a couple of not so good ones. Thrown away a couple too, HAH! But alas, this Cheddar & Jalapeno Sourdough Bread was the best I’ve made so far and Oh My Gosh, my confidence soared. I can do this! Let me tell you though, I’ve made stuff from discards and those were AWESOME. One of these days I will dedicate a time to actually write recipes of all the yummy goodies I’ve made from my sourdough discard. For example; crackers, pancakes, crinkles(UBE, Christmas colors), muffins, and a round bread that was supposed to be dinner rolls but they didn’t retain the shape and turned into a big circle which still tasted good!
Anyhooo, meet my starter, Miss Doughrothea – derived from the Taylor Swift song, DOROTHEA.
NOT A RECIPE but 411 on measurements:
125grams starter
300grams water
500grams bread flour
12grams salt
It was still slightly gummy but this has been the best sourdough bread I’ve baked. It was even better the next day when toasted then topped with cream cheese. There is a reason why Cheddar & Jalapeno flavor combo is very popular among sourdough bread bakers. It is THAT GOOD!
On to my next loaf. FYI, I’ve been baking bread using yeast and I’ve done good with that method. I find the sourdough bread challenging and exciting at the same time. If I get to 90% mastery of it then I’ll feel so much better. ☺️👊
