Sourdough jalapeno/cheese.
I'm liking the dehydrated jalapeno far better than the fresh or jar. The dry will rehydrate in the dough.
My recipe using Central milling organic unbleached AP.
500g Ap
325g water
40g starter
11g salt
I add the salt into the water, then starter and mix before any flour
No the salt will not kill the starter.
add how ever much jalapeno & cheese you like at the 3rd SnF or coils. Being a low starter you can BF this at room temp overnight.
I'm liking the dehydrated jalapeno far better than the fresh or jar. The dry will rehydrate in the dough.
My recipe using Central milling organic unbleached AP.
500g Ap
325g water
40g starter
11g salt
I add the salt into the water, then starter and mix before any flour
No the salt will not kill the starter.
add how ever much jalapeno & cheese you like at the 3rd SnF or coils. Being a low starter you can BF this at room temp overnight.
