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