Jalapeño-Cheddar Sourdough Bread | Start to Finish 

My wife asked me to feed her starter while she’s out of town. Somehow I’m here baking now. Thanks for keeping it simple.

I had zero questions…..that is a perfect tutorial 👏🏻

Love cheddar cheese! You make the inclusion process look easy! Thanks for the recipe!

Nice sourdough and it’s my favorite addition to a sourdough. I like the way you cut the cheese in different sizes. Great loaf 👍

Thank you for your excellent tutorial! I made this yesterday, it is fabulous! The loaf is almost gone already and my hubby asked when I'm making it again.

I woke up to -15 below zero here in Wasilla Alaska. This video in my inbox made my day. Enjoy Arizona Grant. Happy New Year

Made my first successful loaf! Thank you! 🤍

Congratulations on your move to sunny Arizona! Love your recipes I was ready to stop my journey to sourdough bread, but I saw your post for corn bread and is all good now your instructions are so easy! Thanks

I also live in Tucson, Arizona! This is the best recipe for jalapeño and cheddar cheese bread! I have made this loaf a couple of times. I decided to bake it in a loaf pan today and it turned out to be a delicious sandwich loaf. I also baked a loaf of your roasted garlic and rosemary (minus the rosemary) in a loaf pan. Both loaves taste delicious! Thank you for the recipes!

To the point and detailed 👏🏻 amazing tutorial and I may just get my prefect loaf yet!

I just baked this bread today and it turned out fantastic!! Thank you for sharing this recipe along with the video!!

I just purchased your ebook! I'm going to be doing your jalapeno-cheddar loaf this morning. This is my first bake this year (I've been low-carbing to drop some weight). I'm looking forward to the result! Thanks again!

I can’t wait to try this recipe! Thank you for sharing!

Great job! Thanks for another killer recipe!

That looks crazy delicious. I'm remaking my sour dough starter, so when I get it all ready for baking, I'm totally going to try this!

Another great recipe! I made this this morning with some minor changes (subbed jalapeno for roasted corn; idea of corn came from your other video and baked at 500F for 20 minutes with dutch oven lid on and 450F for another 20 min with lid off). It was nice and soft inside with a nice lovely crust. So good! Thanks for sharing your recipe 👍

Just started my bulk rise, i find that because of our woodstove it only takes around 3 hours! Excited to see the final results

This bread looks delicious , thank you and great to see you back Grant.

Thank you so much for the recipe. Just finished making one. Can’t wait to cut into it.

Ohh my friend looks good, Bravo, Thank you for sharing.

Love that you moved to Arizona! Welcome! And thank you for the delicious recipe ❤

Thank you so much for sharing your recipe. I made it this morning and it is delicious!

Amazing and perfect! I've just named my starter.. VESUVIUS!

For the regular people who do not *weigh* their water, 300g of water = 300ml = 300 cubic centimeters = 10.1442 fluid ounces = *1.268 cups*

Oh My! That looks very tasty! 🤤🤤

I love your recipe. Thanks.

Will definitely do this Wednesday and can wait 😊

Can't wait to make this!

Thanks!

Yum. 😋 putting this on the to-do list!

Definitely making this Grant, 👍🏻

Would you consider making a video on sourdough starter made from gluten free options? I have a friend who is allergic along with her young daughter and I would love to surprise them with some! Thank you for all your videos and help! My friend recommended you as the only one who's process gives consistent results :)

Welcome to Arizona!

Beautiful

Looks great 🎉

I cant wait to try this!! Can you do a chocolate loaf? :)

Yum! Can this method be done with no knead bread?

I love this recipe so much! The first time I made it by "accident," I had swapped out 50 grams of bread flour for whole wheat for my first time, on a whim (I think I saw you do it in a previous video) Then I came to RU-vid to check part of your great sourdough recipe, saw this was a new upload, watched it right away and just so happened to have one jalapeño and cubed up cheese already! And voila! Perfect timing, right in between my second and third stretch & fold!!! I've made it multiple times in the last two months, definitely a favorite! Question, though! My family is requesting an olive loaf for Easter. Could I use this recipe but swap jalapeño & cheese for olives!? If so, what kind of olives would you suggest?

Amazing recipe! First time making a loaf and it came out perfect! Can we use this recipe to create a plain one ?

Making this today, so excited! I don’t have a banneton basket, any recommendations?

I’m starting to think overfilled my sourdough… I didn’t get as high of a rise and got a rather blunted ear. But the loaf is delicious, so success!

Hey grant, where’d you get those cool oven safe gloves? I need to get me a pair of those!

I use bottled jalapeños and my bread ends up sticky and gummy at the bottom. Should reduce the water from the dough? BTW, I have been using your SD bread recipes since I started baking. Love it! Thanks for sharing.

Hi! Thanks for this recipe. Now that you are in Arizona I am wondering what altitude you are at and if you are finding you need to alter your recipes and/or processes to deal with that. I'm at about 8,000 ft. and definitely have some challenges.

Do you HAVE to use the wheat flour?

Nice! Would you do the same process if you was to make hamburger buns with caramelized oinons?

You're my sourdough guru Grant. The videos before I found yours never helped. With your guidance, I make 2 great boules each bake. I learned in warmer weather, and my cooler kitchen has been a challenge. When you told us about your bulk fermentation time and your cool kitchen, I'm wondering what the temperature of your kitchen is? It may help me. Thank you. This bread looks amazing and delicious 😋

Have you ever added minced garlic to this?

only way to add cheese to bread is to dice it! Well done

So I just did your recipe for second time but I did two loafs and used the round banneton didn't know how to fold for this so didn't come as nice as the loaf shape as in video. Any tips if I do again in the round banneton again?

What bread of whole wheat flour do you use ? Thanks

Why whole wheat? And can you long ferment this? Mine always are very heavy and look like Frisbees 😢

Looks delicious! When you feed it the night before, do you keep it in the refrigerator or on the counter?

Hi sir can we use only whole wheat flour instead of bread flour

The bottom of mine got burned how do I prevent that I followed the recipe to the letter. Everything else was great but bottom Was really hard and burned

Have you even made two at the same time? One oval and one boule shape (because I got both with my basket order) ? The reason I ask is because it would be great to make 2 of these at the same time for a party. Maybe its a good video idea for ya?!?! 😉

Do you think this would need to be refrigerated since it has dairy in it?

I will be putting my dough in the refrigerator overnight. How do I bake next day. Must it come 0: to room temp?

In your recipe, when you write "Sourdough Starter, leftover'' are you taking that amount from your main starter and feeding it in a different jar?

I know this isn’t the right recipe/video for this question but I’ve also watched your tartine sourdough video and am going to try and replicate your shaping technique bc I’m struggling with that at the moment. Do you think adding the salt separately is necessary for the tartine bread or can I do it like you did for this video with the initial flour/water/levain mix?

What size block did you use

If you add more levain does it make it more "sour"? Do we need to add more flour if we do add more levain?

I’ve made this recipe 3 times now and while it tastes great, the bread is dense and gummy in the middle. What am I doing wrong? I’m following all the directions and the rise and proof look great. I tried to bake longer but then the outside just started to burn with no significant change in the middle. I use an oven thermometer so I know my oven is accurate. Help 😢

Oh no! My timing is so off. Someone please help! Jalapeno cheddar sourdough bread recipe: I will be finished with stretch and folds around 8pm and then need to do bulk rise for 4-8 hours. Can I do this overnight in the fridge? Otherwise, I’ll need to get up between midnight and 4am! Is there a way to modify this step? Please help!!

I only get an error when I click on the free printable for this recipe.

Can this be made in a round rather than oval shape?

My inclusion loaves keep coming out a flatter than my plain loaves. Any advice?

Can I opt out of the wheat flour?