9-Inch Organic Sourdough Jalapeño Cheddar Bread Loaf

• Handcrafted 9-inch organic sourdough loaf with organic aged cheddar, fresh organic jalapeño peppers, organic unbleached hard red wheat flour, organic whole wheat flour, additive free kosher salt, and spring water.
• Approximately 25–35% larger than typical store-bought loaves [16]
• Naturally fermented for enhanced flavor & digestibility [1–6]

My Organic Sourdough Jalapeño Cheddar Bread Loaves combine the depth of sourdough with rich organic cheddar cheese and flavorful organic jalapeño peppers. Each loaf is baked in a generous 9-inch basket, making it notably larger and more substantial compared to typical store-bought loaves that measure about 7 to 8 inches [16]. This larger size isn’t just about weight; it also reflects the extensive fermentation time, skilled shaping, and careful baking that goes into each loaf.

What sets my bread apart from store-bought varieties is its simplicity, quality, and authentic preparation. Many commercial breads contain synthetic pesticides, GMOs, preservatives, artificial flavors, added sugars, and highly processed ingredients, raising health concerns such as potential hormone disruption, increased cancer risk, gut microbiome imbalances, insulin resistance, and even behavioral changes [10–14]. Unlike mass-produced breads made with commercial yeast—which often requires added sugar to ferment quickly—my bread undergoes traditional, natural sourdough fermentation. This slow, natural process not only enhances flavor but also breaks down complex carbohydrates and proteins, making it gentler on digestion, reducing discomfort, and providing a steadier blood sugar response [1–6]. Fermentation also improves nutrient bioavailability, enhancing absorption of essential minerals such as iron, zinc, and magnesium [7,8]. Although my sourdough bread is not gluten-free, the natural fermentation process partially breaks down gluten, potentially improving tolerance for individuals with mild gluten sensitivities [5].

The method I use mirrors the ancient practice of sourdough bread-making, originating around 3700 BC in ancient Egypt, where civilizations first utilized natural fermentation techniques to leaven bread [15]. This time-honored approach laid the foundation for the rich tradition of sourdough baking that continues today.

Enjoy the true taste of quality, nutritious ingredients with every slice of my Organic Sourdough Jalapeño Cheddar Bread Loaf!

Sources:

[1] Marti et al., Int J Food Sci Tech, 2015
[2] Rizzello et al., Nutrients, 2019
[3] Laatikainen et al., Aliment Pharmacol Ther, 2016
[4] Menezes et al., Eur Food Res Technol, 2019
[5] Gobbetti et al., Int J Food Microbiol, 2019
[6] Rolim et al., Crit Rev Food Sci Nutr, 2024
[7] Nionelli & Rizzello, Foods, 2016
[8] Alkay et al., Foods, 2024
[9] Canesin & Cazarin, Curr Opin Food Sci, 2021
[10] The Guardian, 2022
[11] The Guardian, 2022
[12] Arumugam et al., ACS Publications, 2022
[13] The Sourdough School, 2023
[14] Healthline, 2020
[15] Gänzle, M. (2014). Encyclopedia of Food Microbiology, Academic Press.
[16] Bread Magazine, Standard Bread Loaf Dimensions, 2021.