I began my sourdough journey in July 2024 and quickly fell in love with it. I’m stubborn and wanted to prove I could do it all on my own, so I made my starter from scratch, and after a few weeks (and lots of patience), it was finally ready.
Don’t get me wrong, the first few loaves were a series of trial and error. However, once my starter was strong and I figured out my ideal ratio, I was off to the races! It’s been a long journey. From making my own starter, to getting great reviews from friends on all kinds of loaves, making sourdough has been incredibly rewarding for me. It’s also a great way to show my love through food to my friends and family.
I’ve made a ton of regular loaves, but I also love to experiment with inclusions. I plan to share all the loaves I’ve made eventually, but let’s start with a fan favorite – Jalapeño Cheddar.
Ingredients
- 100g active sourdough starter
- 500g bread flour
- 350g water (room temperature)
- 11g salt
- 100g sharp cheddar, diced (adjust as desired)
- 2 fresh jalapeños, diced (seeds optional for extra heat)
- Extra jalapeño slices for topping (optional)
Instructions
In a large bowl, mix the starter and water together. Once fully mixed, add the flour and salt. Mix thoroughly until a shaggy dough forms. Cover and let rest for 30 minutes.
Next, begin a series of 4 stretch-and-folds, spaced 30 minutes apart. Add the cheddar and jalapeños during the second fold, folding gently to evenly incorporate the inclusions without tearing the dough.
After the final fold, cover and let the dough bulk ferment at room temperature until nearly doubled in size (about 4–10 hours, heavily dependent on the strength of your starter and temperature of your kitchen).
Once the bulk fermentation is complete, turn the dough out onto a lightly floured surface and shape the dough. To shape the sourdough, gently stretch the dough into a rectangle, fold the sides inward, then roll it up tightly from the bottom. Then, tuck and pull the ball of dough towards you few times – you want to create surface tension as you shape it into a smooth batard or boule. Transfer to a floured banneton or towel-lined bowl. Cover and cold proof in the fridge for at least 6 hours, or up to 48 hours.
When ready to bake, preheat your oven to 450°F with a Dutch oven inside for 1 hour.
Place the dough on parchment, score, and carefully transfer into the hot Dutch oven.
Bake covered at 450°F for 30 minutes, then uncover, reduce the temperature to 400°F, and bake another 10–15 minutes until deeply golden. Add a jalapeño slice to the top during the uncovered portion if desired for decor.
Finally, cool on a wire rack for at least 2 hours before slicing. Enjoy!
Personally – I like to cut a slice, toast it, and top with a fried egg and chili onion crunch. Delicious!
I hope you enjoy this recipe as much as I do!
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The Sunday Spoon 
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