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Jalapeño Cheese Bread

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!

Sourdough Batter Bread With Peppers And Cheese
Sourdough batter bread with peppers and cheese

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.

Wild Yeast Sourdough Starter
This is a wild yeast sourdough starter.

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 🙂

Grilled Sandwich Made With Cheese Pepper Sourdough Batter Bread
Grilled Sandwich made with Cheese Pepper Sourdough Batter bread. What great flavor!

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.

Sourdough Batter Bread With Cheese And Peppers Cut On A Bread Board.
Sourdough Batter bread with cheese and peppers has a ton of great flavor.

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.

Sourdough Cheesy Pepper Bread Cut On A Plate. Crumb Shot.
Sourdough Cheesy Pepper bread is an easy sourdough bread recipe that uses discard starter.

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 Batter Bread With Peppers And Cheese
Yield: 20 slices-two loaves

Sourdough Jalapeño Cheese bread

Prep Time: 5 hours
Cook Time: 40 minutes
Total Time: 5 hours 40 minutes

Sourdough Jalapeño Cheesy 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.)


Night before:

  1. Feed your starter and let sit overnight.

In the morning:

  1. In your stand mixer put the sourdough starter, water, milk, oil, honey and flours.
  2. Mix the dough on medium speed about three minutes.
  3.  Let sit for 20 minutes.
  4. Add the salt and mix with your dough hook for another 5 minutes.
  5. Cover the bowl and set aside to rise until doubled in size.
  6. Chop the cheese and peppers into cubes about 1/4 to 1/2 inch squares.
  7. Add the cheese and peppers to the dough bowl.
  8. Mix with the dough hook until the cheese and pepper pieces are distributed through the dough.
  9. Divide between two greased 9″x 5″ loaf pans halfway full.
  10. Smooth the dough as needed. The cheese and peppers will make the dough lumpy.
  11. Oil the dough tops and cover again.
  12. Rise 2 hours or until the dough is at the top of the pans.
  13. PreHeat the oven to 400 degrees.
  14. For a shiny loaf brush the dough with a beaten egg or egg white.
  15. 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.
  16. Cool for a few minutes in pans before turning out onto a cooling rack.
  17. Serve warm. Sourdough Batter Bread With Peppers And Cheese


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.

Nutrition Information



Serving Size


Amount Per Serving Calories 229Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 13mgSodium 406mgCarbohydrates 36gFiber 3gSugar 1gProtein 9g

Did you make this recipe?

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Sourdough Jalapeno Cheese Bread-Pin Image
Our sourdough jalapeno cheese bread has a soft, flavorful texture filled with melted cheese and peppers to give that hint of heat and creaminess in each bite. It’s an easy recipe that makes amazing toasted sandwiches and paninis. #cheesybread #sourdough #jalapenobread #recipe #homemade
Sourdough Jalapeno Cheddar Bread-Pin Image
Our sourdough jalapeno cheese bread has a soft, flavorful texture filled with melted cheese and peppers to give that hint of heat and creaminess in each bite. It’s an easy recipe that makes amazing toasted sandwiches and paninis.
#cheesybread #sourdough #jalapenobread #recipe #homemade
Jalapeno Cheddar Sourdough Bread-Pin Image
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.


Friday 24th of November 2023

I too am a bad sourdough mama. But all is well when a little TLC and patience is added to my neglected discard jar. That being said, I am thinking about making these into muffins. What are your thoughts?


Saturday 25th of November 2023

@Diane, Thanks for the revised instructions. Heading over to my baker's bench now to get started!


Friday 24th of November 2023

Hi Patty, Lol. Sourdough starter is fortunately pretty hard to kill and revives well like you say with a bit of love and patience.

Making this recipe into rolls should work well. Here's some revised instructions for you.

-Follow the instructions for the dough up to the Long cold rise. -After the Long cold rise turn the dough out onto a floured surface. (if you want more peppers and cheese sprinkle them on now.) -Roll the dough into a rectangle. -Roll the dough rectangle into a log and cut it into equal-sized rolls. (NOTE: Use your scale to make sure the rolls are close to the same size) HINT: Use dental floss to cut the rolls for a nice clean edge on the dough if the dough is too sticky to cut with a knife easily -Line a baking sheet with parchment paper.OR spray your muffin tins with oil. -Place the rolls on the prepared baking sheet not touching, or into your muffin tin,. -Cover them and let them rise for an additional 1-2 hours on the counter.


-Preheat your oven to 375°F. -Bake in the preheated oven for 20-25 minutes or until the rolls are golden brown. -Optional extra touch: While the rolls are baking, mix 1/4 Cup melted butter with a minced garlic clove or minced hot peppers. -As soon as the rolls come out of the oven, brush them with the butter mixture.

Please let us know how they turn out for you! Happy holidays!


Monday 1st of February 2021

I don't have a stand mixer. Would this work using an electric hand mixer?


Monday 1st of February 2021

Hi Joanne, I'm not going to recommend a hand mixer. It will probably bog down in the dough and the motor might burn out. Just use a large mixing bowl and a big wooden spoon or your favorite mixing utensil. Then get your hands into it. You will have to do some hand kneading to get the dough gluten activated. The recipe will still work just fine. But your going to have to do it the old fashioned way. Happy Baking!


Tuesday 11th of August 2020

I'd like to mike this a single round loaf & bake it in my dutch oven. Do you see any problems or have any suggestions? I realize this is a better recipe and plan on putting batter in a round baking pan that sets inside my dutch oven.


Tuesday 11th of August 2020

Hi Mike, I believe this batter bread recipe can be successfully baked in a dutch oven covered. Just follow the baking instructions. You may want to spritz the loaf with water before baking if you are interested in a more artisan crust. Take the lid off your dutch oven at least 10 minutes before the loaf is baked to help it brown. The loaf is done when the center of the loaf is at 200 degrees F. Be sure to bake to that temperature since you are going to have larger loaf. Best of luck. Please let me know how it turns out.


Friday 22nd of May 2020

Hi! This looks so delicious and I cant wait to make it! Quick question, can I use all-purpose flour entirely as I currently do not have any whole wheat flour? I imagine that the taste and texture will be a bit different. Thanks!


Friday 22nd of May 2020

Hi Sunshine, You can use all purpose flour to replace the whole wheat. You MAY have to adjust the recipe a bit because whole wheat flour absorbs more water than all purpose. So if the batter seems too loose increase the flour a bit. Hope this helps. Enjoy!


Monday 18th of May 2020

Hi there I am new to sourdough but I have successfully grown starter- now on day 7. I’d like to try this recipe but when you say step 1 feed your starter do you mean my whole starter or just the 2 cups the recipe calls for?

Thank you ??


Monday 18th of May 2020

Hi Jackie, Welcome to Homemade Food Junkie. :) You need two cups of fed starter for this recipe. This is a batter bread so a recently fed or weak starter will work in this recipe. So your should be fine. However, Here is how I prepare my starter for bread baking. The night before I plan to bake I mix `100 grams starter and 100 grams flour with 100 grams of warm (80 degrees F.) water. Let it sit until morning. In the morning it should have doubled in size. (easy to see in a marked mason jar)put a teaspoon of starter into a small glass of water. If it floats you are ready to bake. If it sinks feed it again and wait an hour before baking. The remainder of your starter can go in the fridge or be used in a discard recipe. We have several here in our Sourdough section of the blog. Please let me know if you have any more questions. Happy Baking!

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