Jalapeño Cheese bread is an easy sourdough bread recipe that uses recently fed sourdough starter. This batter bread can be finished in just a few hours with almost no work.
Do you have a weak but recently fed sourdough starter that needs using? Are you building a Weak starter for a high lofty sourdough artisan bread?
What to do with your discard? Use up your sourdough starter discard with this great batter bread!
I am gearing up to make Artisan Milk and Honey Sourdough Sandwich Bread. So I pulled my poor neglected sourdough starter out of the back of the fridge. Poor starving thing. Surprisingly, after a couple of feedings the bubble action ramped up. In a day I had it back to active.
TIP on starter:
DON”T throw out an unfed starter. Even if it has an old grey beard on top. Just stir it all up (or lift and discard the grey slime) and feed the poor dear. It will rebound and give you LOTS of delicious sourdough recipes.
Old starters will get more sour as they age and go through some not so pretty changes. However, a good feeding will usually bring them back. I have quickly rebuilt starters left unfed in my fridge for up to three months. I’m a terrible sourdough mom.
NOTE: Do not use moldy starter. BAD plan. Mold spores can travel throughout your starter and that’s not a good thing.
I’m sharing this sourdough bread for all of you with plentiful amounts of weak but somewhat active starter. This is a wonderful sourdough discard recipe.
Pictured below is what my starter looked like when I began this recipe. I fed it the night before. Not strong enough for a formed loaf yet.
Learn to Make Wild Sourdough Starter. No commercial yeast involved. Just flour, water and time. 🙂
Sourdough Batter bread is SO great for using somewhat active sourdough starter. You just make the batter and KEEP it in the mixer while it rises. With NO forming of the loaves at all. It’s not as pretty as a gorgeous artisan sourdough loaf. But it tastes fantastic. And It makes a really good grilled sandwich 🙂
Why use sourdough in batter bread? Because the depth of flavor is improved. If you love that little bit of extra sourdough tang in your breads. You will enjoy this one.
Cheese breads are all about extra flavor. Add the sourdough. It makes the bread flavor much better IMO.
Looking for MORE sourdough recipes? Visit our Sourdough Recipes Section!
This sourdough discard recipe has a Moist and open texture. So nice for sandwiches. Try these slices warmed with soup.
Batter Bread is NOT the same as an artisan sourdough bread. Don’t get confused. You will be disappointed if you expect an artisan loaf.
Learn how to make my Beginner Artisan Sourdough Bread here. This is the BEST sourdough Bread Recipe for beginners. Complete with a video of all the techniques.
What is Batter Bread?
A weak bubbly starter is perfect for sourdough batter bread. It will help the dough rise. However, the dough does not have to be shaped into a proper loaf. So if you are REALLY new to sourdough and loaf forming is difficult for you try this sourdough recipe.
A sourdough batter bread is made with the same ideas as a quick bread but with a sourdough starter added to help it rise some. The dough is weak so it will rise only a bit but my starter was active enough to get the open crumb you see here.
Look at the loaf pictured below. you will notice the top is not lofty and round as most yeast breads are. But it’s still a good bread with a nice texture.
It’s also a pretty versatile batter bread recipe. Master this and make your own variations. You can use any variety of cheese and peppers you prefer. OR eliminate either the cheese or peppers. OR add in your own spices and oils to compliment the flavors you prefer. For example Kalamata Olives, some Rosemary and olive oil would give this recipe a Mediterranean vibe.
A great big shout out for this excellent recipe by my Friend Jami. I linked her original recipe post at the bottom of this post.
I slightly adapted Jami’s recipe with the addition of our dried garden peppers. So now it’s a Jalapeño cheese Bread. My husband called it a definite win and so did the kids.
Learn How to make this Sourdough Bread:
You will feed the starter the night before. Even sourdough discard recipes often need the extra fermenting time.
I use this overnight feed and ferment method in my sourdough waffles and also my sourdough English muffins recipe. The overnight ferment of the sourdough starter adds more structure and lift to your sourdough starter recipe.
For the Easiest method use your bread mixer. Then the dough never leaves the mixer until it’s poured into the pans. You can save your arm too. Otherwise you’ll use a LARGE mixing bowl where the dough is mixed, raised and stirred. It still makes great bread.
The full recipe for Cheese Pepper Sourdough Bread is below in our printable recipe card.
Sourdough Cheesy Pepper bread is an easy sourdough bread recipe that uses discard starter. Mix in your favorite cheese and some dried or Jarred peppers for an exciting flavor team. This sourdough batter bread is So good!
- 2 Cups sourdough starter
- 1 Cup water
- 1 Cup lukewarm milk
- 1 Tablespoon olive oil
- 1 Tablespoon honey
- 2-3/4 Cups unbleached flour
- 2-2/3 Cups whole wheat flour - (I used white whole wheat)
- 1 Tablespoon salt
- 2 Cups diced cheddar cheese
- 1 Cup Peppers-chopped(I used our home dried peppers from our garden.)
- Feed your starter and let sit overnight.
In the morning:
- In your stand mixer put the sourdough starter, water, milk, oil, honey and flours.
- Mix the dough on medium speed about three minutes.
- Let sit for 20 minutes.
- Add the salt and mix with your dough hook for another 5 minutes.
- Cover the bowl and set aside to rise until doubled in size.
- Chop the cheese and peppers into cubes about 1/4 to 1/2 inch squares.
- Add the cheese and peppers to the dough bowl.
- Mix with the dough hook until the cheese and pepper pieces are distributed through the dough.
- Divide between two greased 9″x 5″ loaf pans halfway full.
- Smooth the dough as needed. The cheese and peppers will make the dough lumpy.
- Oil the dough tops and cover again.
- Rise 2 hours or until the dough is at the top of the pans.
- PreHeat the oven to 400 degrees.
- For a shiny loaf brush the dough with a beaten egg or egg white.
- Bake the loaves for 35-40 minutes. Keep an eye on it. Dough is done when you thump the loaf and it sounds hollow. Use a tin foil tent over the bread if it gets too browned.
- Cool for a few minutes in pans before turning out onto a cooling rack.
- Serve warm.
You may of course make this bread in a large mixing bowl with a large wooden spoon and mix and knead it by hand. But a heavy duty stand mixer with a dough hook will make this a truly easy bread recipe.
This bread is best eaten on the day it's made. Sourdough batter bread dries out quickly. Freeze the extra loaf if you can't use it up right away.
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Amount Per Serving: Calories: 229 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 13mg Sodium: 406mg Carbohydrates: 36g Fiber: 3g Sugar: 1g Protein: 9g