Bacon Jalapeno Cheese Sourdough Recipe

[58limited]

Huskee

[RonB]

Welcome to The Pit. Nice lookin loaf too.

[scottranda]

Looks awesome! Just making sure you’ve also seen the other massive thread on sourdough. Some good discussion there.

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/breads/87635-how-to-make-sourdough-bread

we’d love to see more of your breads!!

[BreadMen]

I often cook bread myself.
This recipe is very tasty.

Easy Keto Zucchini Bread

And most importantly, you will not spend a lot of energy, because it is very easy.

[CaptainMike]

That makes sense, thanks for the reply.

[58limited]

I keep them in my fridge and only feed one at a time. Some say that eventually the cultures will change to reflect local conditions but all of mine still smell and taste different even after several years. I use King Arthur flour to feed, flour has yeast that may take over but it is the lactobacillus bacteria that really make the character of a culture. I think I have been able to exclude local lactobacilli (sterile technique and fast work-lid off very short time) to keep the original character

[58limited]

Wish I had a '58 Olds to go with my '58 Buick. Love chrome!

[CaptainMike]

58limited you mention maintaining 5 different cultures. How do you store them to ensure they are not repopulated with the local yeast cultures? Do you feed them differently to accomplish different profiles?

[ofelles]

Yea maintaining the cultures was my downfall.
'58 Buick and Olds always have loved them by the way

[58limited]

Yes, its time consuming. I haven't baked since before the new year. I was feeding the cultures (I have 5 different ones) the other day and decided to take advantage of the holiday weekend to bake. I have day old dough in the fridge for pizza and focaccia - should have an amazing flavor after a day or so.

[ofelles]

A few years ago, I got into making breads. Sourdough and Ciabatta mostly. Although the bread was the best I slowly stopped; time consuming and oven space (and I’m just lazy).
Now with the Yoder maybe I’ll try again. Thanks for the inspiration and that recipe sound so good!

[CaptainMike]

Wonderful! I've been thinking of doing a jalapeno cheesebread and this is now the motivation. Thanks for taking the time to write it up.

[58limited]

Try this faster easier bread - nice and moist, great flavor - I've made it several times: https://youtu.be/GDNWZF70wcc

[58limited]

The method I used is not really hard but is a bit time consuming - natural sour dough is a slow process. I usually coincide my baking with housework so I'll be nearby to turn the dough every 30-45 minutes. The turning itself only takes a minute. You have to do that for the first 3-4 hours, depending on how fast the dough rises. After that, about 30 minutes to divide, rest, and shape the dough then another 3-4 hours to rise. There are tricks to work around a busy schedule - cold rising, etc.

[Troutman]

I love bread. I love artisan bread even more. My talents have always leaned toward the savory, I’m not a baker. Looking at you’re delicious loaf maybe I need to reconsider that.