Cheddar Jalapeño Sourdough

Wait until your starter reliably doubles in ~4 hours after feeding. Don’t rush this.

Mix dough

• 100g active starter

• 350g water

• 500g bread flour

Mix until no dry spots remain. Cover and rest.

Add salt

Add 10g salt, fully incorporate, then rest again.

Stretch + folds (4 rounds)

Do 4 total rounds during early bulk fermentation. Stretch one side of the dough, fold over, rotate, and repeat.

Add mix-ins 🌶️🧀

Start on the second round of stretch + folds. Gradually add shredded cheddar and chopped jalapeño.

And yes—add more than you think you need 😂

Bulk ferment

Let dough rise until airy with visible bubbles. Timing depends on your kitchen, so watch the dough, not the clock.

Shape

Turn out, shape gently, and place into a floured banneton.

Cold proof ❄️

Cover and refrigerate overnight (~12 hours).

Bake 🔥

Score straight from the fridge and bake using your usual sourdough method.

Then the hardest part… let it cool before slicing.