I apologize, but I just couldn't pull together full write ups and formulas for these this week. I'll spare you the details, but life on many fronts has gotten in the way. I'll probably not be as present as I would like to be and as much as you deserve. I feel very bad about that. Here are the results from what I managed to bake earlier this week. I'm not completely pleased with the results, but at least they tasted delicious. I followed Maurizio's formula (https://www.theperfectloaf.com/jalapeno-cheddar-sourdough-bread/) to make a two loaf batch. After mixing, I divided the dough in half and added half the jalapeños (34 grams) and cheddar (105 grams) called for to half the dough during the initial stretch and fold. To the other half I added 140 grams of Asiago and 8 grams of coarse pepper. I followed his process pretty close for everything. One double batch of base dough, divided it in half, and added different inclusions to each to make two different breads. BreadScore results are decent, but I definitely needed more dough strength for the amount of inclusions (more folds, maybe some stronger bread flour instead of Costco AP?). I cut the cheese into quarter inch cubes, but a coarse shred may have been better. Use his recipe and give this a try using either version or try one of each. I'll be baking these again at some point and will write things up with the refinements I make. Thanks to all of you for understanding that things are a little crazy for me right now.

I have a favor to ask. If you have had a chance to see @JoAnn Amato Chicago cookbook, I would like to try to do a Sourdough Improvement cookbook. It may takes 6 months to do but I have time. So how can you help me you ask? If you could give me your favorite sourdough bread recipe to put in my cookbook. I would either need the recipe written out or the link to it. If you do not want to that is okay too. To be honest I am trying to learn something new to keep my mind sharp, and I think it would be fun.

This is from Maurizio Leo at the Perfect Loaf. It’s my all time favorite sandwich bread. It comes out so beautiful and soft every time I make it. I did replace 44% of the bread flour with hard red wheat BF from Azure. I had to add more water but forgot to measure, just went with what felt right…. Could You please give this a breadscore @David Bachman? Thanks! https://www.theperfectloaf.com/pain-de-mie/

The recipe drop scheduled for today is going to be delayed until tomorrow or Wednesday morning. My apologies. The (maybe) good news is that there will be 2 new sourdough recipes. I'll drop formulas for Cacio e Pepe (Aged Asiago and cracked black pepper) and Cheddar Jalapeño. That means it is Cheese Week in the big tent 😂. 🧀 🧀

Every Monday, I'll drop a new formula for everyone to try. I'll be documenting my own baking and sharing that as well throughout the week. Here's what you have to look forward to through the end of July ➡️ Monday, June 22 - Sourdough Hot Dog Buns Monday, June 29 - Sourdough Baguettes Monday, July 6 - Seeded Sourdough Sandwich Bread Monday, July 13 - Cacio e Pepe Sourdough Monday, July 20 - Sourdough Pain de Méteil Monday, July 27 - Sourdough English Muffins There may be a few additional surprises sprinkled in as well, so stay tuned!