My #1 jalapeno cheddar tip!

Описание: Jalapeño cheddar is the problem child of the sourdough world! I suffered in silence watching reels, taking notes, and troubleshooting why I was getting flat loaves with this particular inclusion for over a year. I started to realize everyone struggles with this inclusion!

I LOVE the way pickled jalapeños taste in my bread, but all of the added moisture can really weaken the gluten network and the additional salt and acidity in the juice, can slow wild yeast activity! To combat this, I did a few things:

🌶️I air fry my jalapeños on 370F for about 10-12 min! This takes a lot of the extra moisture out, allowing the jalapeños to incorporate better into the dough and prevents gummy spots around the jalapeños in the baked loaf! I let my jalapeños cool before adding them to the dough

✍🏻 I no longer go past 20% inclusions! That means for every 500g of flour, I’m using no more than 100g of inclusions! I typically do 50g cheese, 50g jalapeños

💡reducing hydration can also help! I did this before I started air frying my jalapeños and it helped so much! I reduced to 69%!

🙌🏻 if you don’t like pickled jalapeños, try using fresh and cut your jalapeños into small cubes!

💕 adding inclusions during stretch and folds has helped create even distribution. I find that they incorporate better if I add during my 3rd set of stretch and folds!

🧀 I also like to use a combination of small cubes and shredded cheddar cheese! I never buy pre shredded cheese!

Bakers, any tips I’m missing? This loaf continues to be one of my best sellers, but it took a lot of work to get that proper oven spring I was looking for!

#sourdough #jalapenocheddar #microbaker #sourdoughbread #sourdoughstarter #sourdoughclub #flourwatersalt #swfl #fortmyers