Earlier this year, when I started on this sourdough journey - read all about that here -, I went way off the deep-end with my add-ins to the bread. Then I backed off and solidified my recipe and my process to get consistent loaves. Now, after months of baking that Ten-Percent Rye Sourdough , I decided to try adding in some goodies once again. With restraint this time! I decided to fold in a handful of my candied jalapeños with shards of salty parmesan. And I used the Tung Fu Salt from Big Sur Salts for another kick of flavor. Ingredients makes two boules 200 grams sourdough starter (recently fed) 600 grams warm water + 50 grams warm water 900 grams all-purpose flour + more as needed 100 grams rye flour 20 grams salt (I used the Tung Fu Salt from Big Sur Salts , but use whatever salt you have) 1/3 cup candied jalapeños 1/2 cup parmesan, roughly chopped rice flour for sprinkling in Dutch oven Also needed: banneton proofing baskets or bowls lined with flour...