Cheesy Pepper Sourdough Bread


| 2/1/2016 5:20:00 PM


Tags: bread baking, sourdough, recipes, cheese, Renee Pottle, Washington,

cheesy pepper sourdoughOnce again my sourdough starter has come out of the refrigerator, risen from the “dead,” and become a valued member of the family. Dark winter days seem to call out for bread, and while straight dough breads are lovely, nothing can compare to a tangy sourdough loaf.

I got back into the sourdough habit with a few tried and true recipes like my Best Ever Oatmeal Sourdough and Zaatar Bread. Then I was ready to start experimenting again. The cupboard was a little bare, but I did have some aged Havarti. Aged Havarti, unlike its creamy counterpart, has an intense flavor that complements the sourdough. Pepper of all sorts also enhances the cheesy flavor, so don’t be tempted to leave it out.

Make Your Own Sourdough Starter

It really isn’t difficult to make your own sourdough starter. You can use the method I prefer, found on my website Make Your Own Sourdough Starter. Or follow the methods found in earlier MOTHER EARTH NEWS articles, including Creating Homemade Sourdough Bread From a Starter Mix, and a previous blog post, A Beginner’s Guide to Sourdough.

For this particular recipe I used a rye starter. You can make your own rye starter too by following the steps in this post: How to Make a Specialty Starter.

How to Revive a Dormant Sourdough Starter

If your sourdough starter has been hanging out in the back of the refrigerator for a while it may need a boost to get it going again. Sometimes you can just stir it up, feed it 1/2 cup of flour (rye flour works well here) and 1/4 cup filtered water, and let it sit on the counter overnight. If that doesn’t work it may need more intensive first-aid, like you can find in How to Revive a Dead Starter.

Cheesy Pepper Sourdough Bread Recipe

Ingredients


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