Three sourdough experiments in one weekend
Two loaves that started the weekend: ube goat cheese and fruit on the left; jalapeño cheddar sandwich on the right
It all started with a log of purple goat cheese at my favorite bargain/novelty grocery store. I spotted LaClare Ube Goat Cheese while shopping, and naturally it had to come home with me. Purple has always been my favorite color, and as a lifelong Minnesota Vikings fan, how could I pass up purple cheese during football season? SKOL!
Of course, buying purple cheese was the easy part. Then I had to figure out what to do with it. I had a bubbly sourdough starter and a pantry full of possibilities, so I turned to my increasingly regular kitchen brainstorming partner, ChatGPT. I tend to throw an assortment of random ingredients at it, ask for ideas, and then change the recipe anyway. It’s a pretty good arrangement, except that my AI assistant still hasn’t figured out how to do dishes.
The plan—well, sort of a plan—became two breads: a fruit-and-ube artisan loaf and a savory jalapeño cheddar sandwich loaf. Both were mixed and baked the same day. And while I was on a roll and full of inspiration, I fed the starter again and started thinking about chocolate espresso sourdough.
Loaf one: Ube Goat Cheese, Pear & Cranberry Sourdough
I wanted to let the slightly sweet ube goat cheese do something interesting without turning the whole thing into dessert. I had freeze-dried pears, craisins, and a few cardamom pods. Cinnamon went into the mix too, and suddenly I had a combination I couldn’t wait to try.
Ingredients for 1 Loaf
| Bread flour | 500 g |
| Water | 340 g |
| Active sourdough starter (100% hydration) | 100 g |
| Salt | 10 g |
| LaClare Ube Goat Cheese | 113 g (4 oz) |
| Freeze-dried pears, chopped | ⅓ cup |
| Dried Craisins | ⅓ cup |
| Cinnamon | ¼ tsp |
| Cardamom | Seeds from 5 pods, freshly ground |
How I made it
1. I mixed the flour, water, starter, and salt until no dry flour remained, then covered the bowl for about 30 minutes.
2. While the dough rested, I tossed the dry pear pieces and craisins with the cinnamon and freshly ground cardamom; I did not rehydrate the fruit. I kept the mixture chilled. I also chopped the ube goat cheese into tiny pieces and put them in the freezer until it was time to fold them in.
3. I did the first stretch-and-fold, waited roughly 30 minutes, then added the spiced fruit and frozen bits of cheese during a subsequent fold. I completed about three or four sets of folds in all, roughly half an hour apart.
4. I let the dough bulk ferment in my warm kitchen until it was visibly expanded and airy, shaped it, and placed it seam-side up in a lined proofing basket for a room-temperature final proof.
5. For baking, I used my preheated 450°F Dutch oven. To avoid burning the bottom, I used an oven-safe silicone sling and raised the loaf on a heat-safe trivet (I used the one from my Instant Pot), with a few ice cubes beneath for steam. It baked covered for 45 minutes; then I removed the lid and trivet and baked the loaf on the sling in the Dutch oven for another 15 minutes. Only use a trivet and sling that are rated for this temperature, and take care with hot steam and ice.
The taste test
Here’s what surprised me: the goat cheese wasn’t the dominant flavor. It added a nice creaminess and just a hint of vanilla, which let the cinnamon and cardamom really come through. With the pears and craisins, it reminded me a little of cinnamon raisin bread—just with a few more interesting things going on. I think this one is going to be especially good toasted with butter for breakfast. And although my bread didn’t turn purple, I’m still glad that cheese caught my eye!
Loaf two: Jalapeño Cheddar Sourdough Sandwich Bread
For the second loaf, I wanted something practical and savory. I had freeze-dried jalapeños and plenty of cheese, so I chose some sharp aged cheddar, cubed, and some shredded Mexican blend. I chose my favorite sugar and fat, a little maple syrup and butter in the dough to make it soft enough for sandwiches, and I added garlic powder and smoked paprika to the fillings for a little extra flavor.
Ingredients — one sandwich loaf
| Bread flour | 500 g |
| Water | 300 g |
| Active sourdough starter (100% hydration) | 100 g |
| Salt | 10 g |
| Maple syrup | 30 g |
| Softened butter | 30 g |
| Sharp cheddar, shredded or chopped | 110 g |
| Freeze-dried jalapeños | 1–2 tbsp (I would add more next time) |
| Garlic powder | ½ tsp |
| Smoked paprika | ¼ tsp |
How I made it
1. I mixed the flour, water, active starter, salt, maple syrup, and softened butter into a dough and rested it about 30 minutes.
2. I tossed the cheddar and freeze-dried jalapeños with garlic powder and smoked paprika, then chilled the mixture. I did not rehydrate the jalapeños.
3. I worked through stretch-and-folds about 30 minutes apart, adding the cheese and pepper mixture during the second or third round. Then I let the dough bulk ferment until puffy and expanded.
4. I shaped it into a log and put it into a buttered 9 × 5-inch glass loaf pan. After a room-temperature final proof, it was visibly puffy and ready for the oven.
5. I baked at 375°F with a second buttered, oven-safe loaf pan inverted over the top for the first 30 minutes, then uncovered for another 25–30 minutes. The center should be fully baked, around 200°F. If using glass, avoid sudden temperature changes and make sure the covering pan is stable and suitable for baking.
The taste test
This was exactly what I wanted in a sandwich loaf: soft and light, with great jalapeño flavor but without much heat. I get that jalapenos are kind of a crap shoot as far as heat, but this loaf could have used a bit more. The cheddar came through nicely, and I can already imagine grilled cheese sandwiches, breakfast sandwiches, or a slice alongside a bowl of chili.
Loaf three: Chocolate Espresso Bourbon-Orange Sourdough
You’d think I’d have given the starter a rest after two loaves. Nope. It was bubbly and ready to go again, and chocolate espresso sourdough sounded like a good idea. I brewed 100 ml of espresso from my pods, pulled out the black cocoa and semi-sweet chocolate chips, and started mixing.
Then, naturally, I started changing the recipe. Ten grams of vanilla, a 15-gram splash of bourbon in place of some of the water, and the zest of an orange. When I was a kid, I loved those dark chocolate-covered orange jelly sticks. As I did the stretch-and-folds, the chocolate-orange aroma took me right back to that candy. Between the espresso, bourbon, and orange, I realized I’d come pretty close to putting an espresso Old Fashioned, my favorite adult treat, into a loaf of bread.
Ingredients — one artisan loaf
| Bread flour | 475 g |
| Black cocoa powder | 20 g |
| Active sourdough starter (100% hydration) | 100 g |
| Brewed espresso, cooled | 100 ml |
| Water | 255 g |
| Bourbon | 20 g |
| Vanilla extract | 10 g |
| Maple syrup | 25 g |
| Salt | 10 g |
| Semi-sweet chocolate chips | 125 g |
| Freshly grated zest | 1 orange |
How I made it
1. I brewed the espresso and let it cool while the starter rose. Once the starter was active, I mixed the flour, black cocoa, espresso, water, bourbon, vanilla, maple syrup, starter, and salt until combined and rested the dough about 30 minutes.
2. I began the stretch-and-folds and added the chocolate chips and orange zest during a subsequent fold. The smell was incredible—the chocolate-orange candy memory hit me every time I lifted the dough.
3. This dough was noticeably stickier and less springy than the previous two, although it stretched several inches without tearing. Rather than working in more flour, I finished my folds and let it bulk ferment. After about three hours it had risen considerably and was jiggly.
4. I used a little rice flour on the counter while shaping, then placed the loaf on parchment in a lined banneton to prevent sticking. At about 10:30 p.m. I covered it loosely and put it in the refrigerator overnight.
5. The next morning, before work, I transferred the cold dough to an oven-safe silicone sling and scored it. In a preheated 450°F Dutch oven, I baked it elevated on an oven-safe metal trivet with a few ice cubes underneath, covered for 45 minutes. I then removed the lid and trivet and baked another 15 minutes on the sling directly in the pot. I let it cool on a rack all day before slicing after work. The cocoa makes color a poor doneness guide, so check the interior with a thermometer when needed.
The taste test — and the winner is …
After an entire day at work, I finally got home and sliced the chocolate loaf. And I have a winner! Of all three breads, this one is my favorite. It’s soft and chocolatey without being overly sweet. The vanilla and bourbon give it an amazing depth of flavor, and the orange is exactly right—not too much, not too little. It’s still reminiscent of those chocolate-covered orange sticks I loved as a kid, but there’s something a little more grown-up about it now.
Funny that the stickiest, fussiest dough of the weekend turned out to be my favorite. This one’s definitely going on the make-again list.
Three loaves, a few lessons, and a lot of dishes
I made the first two loaves in one day, and both needed about 15 minutes longer in the oven than I’d initially expected. The chocolate loaf got its own overnight cold proof and another hour-long bake. In all three cases, I learned to watch the dough, not just the clock. The recipes are what I actually used, but proofing and baking times will always depend on your starter, your kitchen, and your equipment. I tend to have the best luck with 45 minutes on a trivet, covered, and then 15 minutes with the trivet and cover removed for traditional boules.
I’ll be sharing plenty of this bread with friends and coworkers. Otherwise, I may have to put in a few extra miles running and spend more time at the gym than I have time for to balance all the taste-testing. The rest, I like to slice and freeze with pieces of parchment paper between the slices. That way I can take out one or two slices and toast them easily. And yes, I cut into the first two loaves before they were completely cool. I held out longer with the chocolate loaf, but only because I had to go to work!
I have to give ChatGPT a little credit for helping brainstorm the original combinations. I keep feeding it random ingredients, and it keeps coming up with great ideas. Then I add bourbon, cardamom, smoked paprika, or whatever else sounds good, and see where we end up. It really is a pretty good kitchen partnership.
Now, if only I could teach it to wash the dishes. I guess I can do them while I watch the Vikings. SKOL! 💜
What is the most unusual thing you’ve ever put in sourdough? I’m always looking for another idea.
