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.

Hi, I’m David. I help bakers navigate from novice to Sourdough Master and beyond using proven systems and frameworks in the Sourdough Improvement community. Here are 7 tips to help you get started ⤵️ ➡️ Complete the Sourdough Identify Quest located on the Classroom page. This is a quick exercise to help you think about what specifics improvements and growth areas you wish to focus on here at Sourdough Improvement. It only takes a few minutes. When you get the results, I’d love it if you share those in a post so we all can get to you know you a little bit better! ➡️ Read about our sourdough baker certification roadmap. This is how we publicly recognize those who are making strides in their sourdough improvement journey. ➡️ Learn about our BreadScore™ visual analysis system and how to request an analysis for your sourdough bread. This is free for all community members! For best results submit up to 3 photos of your bread. Close ups, well-lit, and in focus work best. A brief description of ingredients and quantities along with your baking process (mixing, bulk fermentation, Dutch oven vs. open bake, etc.) helps ensures you get the best feedback. ➡️ Try out the Sourdough System Reboot. If you’re a beginning sourdough baker or just wanting get back on track with the basics, this recipe and approach are super helpful. In fact, I highly recommend all members give it a try as ‘baseline’ bake. ➡️ Check out the Classroom resources. More are being added all the time to help you on your sourdough improvement journey. (Note: if you’re a new member you may need to wait up to 24 hours for some Classroom resources to unlock.)