This makes me so happy! Thank you Sara!

I’ve been learning to make sourdough for about a year now and this is the only recipe I’ve found that turns out perfect every single time. My family asks for it every time we get together. I use a block of medium or sharp cheddar that I shred and chopped candied jalapenos from a local market. Thank you for sharing!

Yes, you can add everything in your initial shaping. It’s just a little more difficult to handle but doable.

Question!! Can I add my jalapeño and cheddar cubes during my inital shaping instead of my stretch and folds? Thanks!

I was with the understanding that if you put a baking sheet or a pizza stone on the rack below your DO it prevents the bottom from burning. Another option is using a silicone sling in your DO rather than parchment paper or both.

I love hearing this, Benda!

I love this recipe. I am new to sourdough bread. This recipe was my second attempt at sourdough bread. Turned out beautifully. I now bake several weekly for my husbands lunch sandwiches and friends. I have used this recipe for several different inclusions not just the jalapeno and cheddar. Thank you!

You can use a unit converter to see the measurements in ounces. It will be far less precise, however.

In reply to Suebee Homemaker.

Is there a way to see your recipes in oz., cups, etc instead of grams? I’m old school and like to use that formula best

In reply to Suebee Homemaker.

If you want to try something yummy with the Jalapeno Bread, try grilled cheese! You talk about fabulous! I used pepper jack cheese because I like it hot, and I thought I was in heaven! Thank you for the wonderful recipe!

Nanc

I love the bread, but how do you keep it from burning on the bottom? I have an LG stove, and the elements are on the top of the stove. It has a big fan in the back. I first used a Saladmaster Dutch Oven, but it was too broad, and the bread spread out. So, I purchased a Pioneer Woman enamel cast iron one (5 quarts), which still got too burnished. Then a friend brought me over a smaller one, and I will try that one tomorrow with my Cranberry Nut bread. If I had time, I would have made the Jalapeno Cheddar Sourdough Bread again. It is fabulous. However, I used fresh jalapenos because my husband did not care for the spice, and I had to take out the seeds and membrane. Sigh…. I wish I could keep them in!

If anyone has an idea of the bottom getting too hot and crispy-burned, please let me know. I was looking at a different Dutch Oven, but they are so costly. I thought it would work so well with the Pioneer Woman cast-iron, with an enamel overtop. My thoughts are that it is my oven.

Nanc

This is our favorite sourdough bread recipe!