Cheddar Cheese & Jalapeño | Sourdough

A sourdough loaf made with organic flour, cheddar cheese, and jalapeños. An artisan sandwich style bread that needs no paring. Enjoy it right out of the bag, or top it with your favorite cold cut, cream cheese, or vegetable.

organic wheat flour, levain (flour, water), cheddar cheese (pasteurized cow's milk, salt, starter culture, vegetarian rennet), jalapeños, water, and salt.

This loaf is best unsliced as it will last longer. Sliced bread dries faster and its shelf life is significantly impacted.

We recommend keeping your bread uncovered on your counter rather than in the fridge or a plastic bag. We place our loaves cut side down, so that the crumb isn't exposed to air, while the crust slowly stales.* In a sealed plastic bag, the crust will soften, as the moisture from the bread has nowhere to go, eventually leading to a moldy loaf.

If you don't expect to finish your loaf before it stales, freeze it in a plastic bag. Slice it first, to make toasting ever more convenient.

Revive your stale loaf in the oven at 175°F for 15-20 minutes.

*Technical note: Staling has nothing to due with water loss, as bread actually only loses about 1% of water content as it ages. Rather, the gelatinized starch molecules form into crystalline regions, causing a tightening effect on the bread. By reheating it, you can temporarily disrupt the less stable regions of the chains comprising the starch molecules.

Approx. 24 oz