chef k-dude
Master of the Pit
With all the sourdough discussion here I’m surprised there isn’t a sub-forum for it.
Dipping my toe a little deeper into the sourdough, I decided to up my added ingredients game.
This came out great, but so far in, the shredded cheese isn’t jumping out much and I think next time I’ll use pickled jalapeno squeezed of excess brine. The fresh jalapenos are good; I just think the pickled will “kick it up a notch”.
And I’m wondering if anyone uses cubed cheese. I scanned some recipes and they were all shredded. I used extra sharp cheddar. I think little pockets of cheese from cubed might be cool.
I would try even adding sausage, but since mine is a no knead, all the add-ins have to go in before the bulk rise. I’m not as comfortable with that sitting out overnight as I am the cheese and peppers.
It’s funny, the recipe I use is a no-knead with a couple tablespoons of EVOO. Because the dough is so slippery it was spitting the pepper chunks out of it! That settled down after all night bulk rise once it was all super fluffy.
Another twist I tried was using tomato bouillon granules for the salt and also mixed in a tablespoon of cheddar powder into the dough. Worked pretty well but could still amp up the cheese flavor. Suggestions from the experts are always welcome.
We’ll be eating more with spaghetti dinner tonight, so more evaluation to come.
Still a real tasty loaf! I'm baking these a little less and lay a tea towel over the loaf at first when cooling to soften the crust a bit.
Dipping my toe a little deeper into the sourdough, I decided to up my added ingredients game.
This came out great, but so far in, the shredded cheese isn’t jumping out much and I think next time I’ll use pickled jalapeno squeezed of excess brine. The fresh jalapenos are good; I just think the pickled will “kick it up a notch”.
And I’m wondering if anyone uses cubed cheese. I scanned some recipes and they were all shredded. I used extra sharp cheddar. I think little pockets of cheese from cubed might be cool.
I would try even adding sausage, but since mine is a no knead, all the add-ins have to go in before the bulk rise. I’m not as comfortable with that sitting out overnight as I am the cheese and peppers.
It’s funny, the recipe I use is a no-knead with a couple tablespoons of EVOO. Because the dough is so slippery it was spitting the pepper chunks out of it! That settled down after all night bulk rise once it was all super fluffy.
Another twist I tried was using tomato bouillon granules for the salt and also mixed in a tablespoon of cheddar powder into the dough. Worked pretty well but could still amp up the cheese flavor. Suggestions from the experts are always welcome.
We’ll be eating more with spaghetti dinner tonight, so more evaluation to come.
Still a real tasty loaf! I'm baking these a little less and lay a tea towel over the loaf at first when cooling to soften the crust a bit.
