This Sourdough Cheddar Herb Soda Bread is the perfect way to use up sourdough discard while creating a rustic, flavorful loaf packed with sharp cheddar and fresh herbs. Unlike traditional sourdough, this bread relies on baking soda for its rise, meaning it can be baked right away or allowed to ferment for a deeper, tangier flavor.
With this recipe, you have three options:
- Bake immediately for a quick and delicious loaf.
- Let it ferment at room temperature (3-4 hours) to develop a more complex sourdough tang.
- Refrigerate overnight for an even richer flavor and slightly firmer texture.
Whichever method you choose, this bread bakes up with a beautifully crisp crust, a tender, cheesy crumb, and a hint of sourdough depth. Whether you’re making it for St. Patrick’s Day, pairing it with soups and stews, or simply looking for a hearty homemade bread, this recipe is a must-try.
After one bite, you might find yourself saving sourdough discard on purpose!
How to Adapt Soda Bread with Sourdough Starter
Since soda bread doesn’t require yeast fermentation, in this bread, sourdough starter is used primarily for flavor rather than leavening. The baking soda provides the main rise.
Allowing the dough to ferment for several hours will enhance the sourdough flavor while slightly altering the texture of the soda bread. Since soda bread is typically a quick bread, here’s how to successfully incorporate a fermentation step without compromising the rise.
Reduce Baking Soda Slightly – Since the dough will ferment, some natural acidity will develop. Using ¾ tsp (4g) baking soda instead of 1 tsp will prevent overreacting and producing a metallic taste.
Adjust Hydration if Needed – The dough may become slightly drier as it ferments. If it feels too stiff after fermentation, mix in a splash of buttermilk (1-2 tbsp) before shaping.
Fermentation Time – Let the dough rest at room temperature (70-75°F) for 3-4 hours or refrigerate it overnight for a more pronounced sourdough tang.
How Fermentation Affects Soda Bread
- More pronounced sourdough tang
- Slightly chewier texture than traditional soda bread
- Better digestibility due to fermentation breaking down gluten
- Potential for a slightly more open crumb if hydration is adjusted well
This method gives you the best of both worlds—a hearty soda bread with a deeper sourdough flavor!
Benefits of Using Cornstarch in Sourdough Soda Bread
Adding cornstarch to a sourdough soda bread can have a few benefits, depending on the ratio used and the desired texture.
- Softer Texture – Cornstarch lacks gluten, so incorporating it into the flour blend can create a more tender crumb, making the bread less dense and slightly lighter.
- Crispier Crust – Cornstarch can contribute to a crispier crust, especially when combined with melted butter on top after baking.
- Moisture Retention – It helps retain moisture, preventing the bread from drying out too quickly.
- Improved Shelf Life – Cornstarch can slow down staling, keeping the bread fresh for a longer period.
- Smoother Dough Handling – Because cornstarch absorbs some moisture, it can make the dough feel slightly smoother and easier to work with.
Substitute about 2 to 4 tablespoons of cornstarch per 2 ½ cups of flour. This keeps the benefits without drastically changing the structure of the bread.
Why You’ll Like This Sourdough Cheddar Herb Soda Bread
- Cornstarch softens the texture while keeping it hearty.
- Buttermilk & sourdough discard enhance the tangy flavor.
- Cheddar & herbs add depth and a savory kick.
- Crispy crust, but still moist inside!
Flavor Variations & Serving Ideas
Add a bit of garlic powder for extra depth.
Swap cheddar for Dubliner cheese or smoked cheese.
Pair with Irish stew, corned beef, or a stout-based soup for a full St. Patrick’s Day meal.
Use the leftovers for grilled cheese sandwiches or croutons in soup.
If you are looking for a more traditional Irish Soda Bread, you might enjoy this soda bread recipe
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Sourdough Cheddar Herb Soda Bread – A Delicious Way to Use Discard
- Yield: 1 Loaf 1x
Description
This Sourdough Cheddar Herb Soda Bread is the perfect way to use up sourdough discard while creating a rustic, flavorful loaf packed with sharp cheddar and fresh herbs. Unlike traditional sourdough, this bread relies on baking soda for its rise, meaning it can be baked right away or allowed to ferment for a deeper, tangier flavor.
Ingredients
Dry Ingredients
- 2 1/3 cups (280g) all-purpose or whole wheat flour
- 200 grams (~1 2/3 cups) all-purpose flour
- 80 grams (~ 2/3 cup) white whole wheat flour
- 16 grams (2 Tbsp.) cornstarch
- 5 grams (1 tsp) baking soda *see notes
- 3 grams (1/2 tsp) fine sea salt
- 2.5 grams (1/2 tsp) freshly ground black pepper (optional, but recommended for extra depth)
Wet Ingredients
- 240 grams (1 cup) sourdough discard
- 120 grams (1/2 cup) buttermilk (adjust by adding 1-2 Tbsp. at a time if needed for consistency)
Add-Ins
- 100 grams (1 cup) grated sharp Irish cheddar
- 5 grams (2 Tbsp.) chopped fresh herbs (rosemary, chives, or thyme)
For Finishing (Optional)
- 28 grams (2 Tbsp.) melted butter (for brushing after baking)
Instructions
Option 1: Mix & Bake immediately
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together the flour, cornstarch, baking soda, salt, and black pepper.
- Incorporate wet ingredients: Add sourdough discard and buttermilk, mixing until a shaggy dough forms. If too dry, add extra buttermilk, 1-2 Tbsp at a time, to reach the desired consistency.
- Gently fold in cheese & herbs, ensuring even distribution.
- Shape the dough: Lightly flour your hands, form a round loaf, and place it on the baking sheet.
- Score the top: Cut a deep “X” across the top to help it expand while baking.
- Let rest 10 minutes before baking.
- Bake for 30–35 minutes until golden brown and sounds hollow when tapped.
- Brush with melted butter (optional) after baking for extra flavor.
- Cool & serve: Let it rest 15–20 minutes before slicing.
Options 2 & 3: Ferment 3-4 hours at room temperature or cold ferment overnight
- Mix dry ingredients: In a large bowl, whisk together the flour, cornstarch, baking soda, salt, and black pepper.
- Incorporate wet ingredients: Add sourdough discard and buttermilk, mixing until a shaggy dough forms. If too dry, add extra buttermilk, 1-2 Tbsp at a time, to reach the desired consistency.
- Gently fold in cheese & herbs, ensuring even distribution.
- Ferment the dough: *See notes
- Option 2: Cover and let it rest at room temperature for 3-4 hours before baking.
- Option 3: Cover and refrigerate overnight (8-12 hours).
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Shape the dough into a round loaf and place it on the parchment-lined baking sheet.
- Score the top with a deep “X” to help it expand properly.
- Let rest 10 minutes before baking.
- Bake for 30–35 minutes until golden brown.
- Brush with butter (optional) and let cool for 15–20 minutes before slicing.
Notes
Reduce Baking Soda Slightly – When incorporating sourdough starter and fermenting the dough for 3-4 hours or overnight, some natural acidity will develop. Using ¾ tsp (4g) baking soda instead of 1 tsp will prevent overreacting and producing a metallic taste.
Adjust Hydration if Needed – The dough may become slightly drier as it ferments. If it feels too stiff after fermentation, mix in a splash of buttermilk (1-2 tbsp) before shaping.
- Category: Soda Bread
- Method: Sourdough
- Cuisine: Irish
Happy Baking! See you in the kitchen!
Cathy
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