Ingredients

• 1 Cup Sourdough Starter

• 1 1/4 Cup Water

• 3 Cups Bread Flour

• Fresh/Canned Jalapenos

• Cheddar Cheese

Mix Ingredients

• Mix Together Starter & Water

• Add in Bread Flour

• Knead for 1-2 minutes

Directions

Let Sit for 45 Minutes to an Hour

Start Stretch & Folds Every 30 Minutes for 1 1/2 Hours then let rest for 5 Hours.

Stretch Out Sourdough, Add Jalapenos & Cheddar, Fold Using Envelope Method.

Put in Proof Basket & Allow to Rest in the Refrigerator Overnight.

Score Loaf Preheat Oven to 500 Degrees with Dutch Oven Inside for 45 Minutes.

Pull Preheated Dutch Oven Out, add Loaf with Parchment Paper, Decrease Oven to 450 Degrees, Add some Ice Cubes on the Side for Steam, Bake for 40 Minutes, Take Lid off and Bake for an additional 15 Minutes.  

Let Rest on the counter for 2 hours before enjoying :).

Ingredients

• 4-6 Persian Cucumbers

• 3-4 Carrots Carrots

• Bunch Green Onion

• 4 Tablespoons Korean Chili Peppers (Gochugaru)

• 1 Asian Pear or Apple

• 4 Cloves of Garlic

• 1/2 Onion Onion

• 1/4 Inch Ginger

• Salt

• Splash Fish Sauce

• Splash Sesame Oil

• Sprinkle Sugar (Optional)

Directions

Wash, cut & salt cucumbers let sit for 15-30 minutes and drain excess water.

Julienne carrots. Peel ginger. Cut green onion into 1-2 inch pieces. 

Combine garlic, onion, fish sauce, sesame oil, pear/apple, a little water in blender. Once blended add chili peppers. 

Combine drained cucumbers, carrots, green onions, and sauce together. Let marinate on counter for a more fermented taste and store in refrigerator. Enjoy :)