This Jalapeño Cheddar Organic Artisan Sourdough is a cozy, savory loaf that makes simple meals feel special—grilled cheese that actually satisfies, chili nights that feel complete, and toast with eggs when you want something hearty.
It’s made with
organic unbleached flour, filtered water, raw cheddar from Full Quiver Farms, organic jalapeños, and salt, then naturally leavened with a
true sourdough starter (no commercial yeast).
Slow fermentation does the work here—building flavor and giving you that classic artisan texture:
crisp crust, chewy crumb.
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Ingredients: Organic unbleached flour, filtered water, raw cheddar (Full Quiver Farms), organic jalapeños, salt
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Leavening: Natural sourdough starter (no commercial yeast)
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Process: Slow, traditional fermentation
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Texture: Chewy crumb with a crisp crust
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Flavor: Savory cheddar with a gentle jalapeño kick (heat can vary slightly loaf to loaf)
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Made: In small batches for freshness and quality
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Rustic, artisan style: This is a sturdier crust and chewier bite—best sliced and toasted (not a soft sandwich loaf).
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Real ingredients: No preservatives, conditioners, or additives.
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Local dairy you can name: Made with raw cheddar from Full Quiver Farms.
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Great for “meal helpers”: One loaf can carry breakfast toast, lunch sides, and dinner pairings through the week.
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Grilled cheese night: Toast it well—this loaf was made for melty, crispy edges.
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Soup, chili, & stew: Thick slices for dipping (or toast cubes for croutons).
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Easy breakfasts: Toast + eggs, or toast with Full Quiver Farm cream cheese for a mellow, savory spread.
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Hosting shortcut: Slice and serve with olive oil + salt (and anything farm-fresh you already have).
Sourdough is one of the oldest forms of leavened bread—made long before commercial yeast existed. Bread rose through natural fermentation, and that slower pace is still what gives sourdough its character.
We keep it simple on purpose: a true starter, a slow rise, and a loaf that tastes like real grain and real time—just with a little jalapeño and cheddar folded in.
Enjoy within the first couple of days for peak crust and texture. To refresh slices later, toast them lightly—this brings the crust back to life and warms the crumb (and it makes the cheddar extra cozy).
For longer storage, slice and freeze. Avoid refrigeration, which can dry out the crumb without meaningfully extending freshness.
This loaf pairs especially well with staples that make meals feel “done”:
