To ensure your starter is strong and active, feed it the night before using a 1:5:5 ratio (if your home is 65 degrees F or over). This means 1 part mother starter, 5 parts (or 5 times) flour, and 5 parts (5 times) water.

Line a bowl or plate with a paper towel. Transfer jalapenos to paper towel and allow to drain thoroughly. Pat them dry of any moisture to prepare them for your dough.

Mix together your bubbly starter, flour, water, salt, and honey with a dough whisk or spatula until all the flour is incorporated and the dough looks shaggy. You can also use your hands to do this if that's easier.

I find that my dough is best at 73-75 degrees F. To check your dough temperature, use your meat thermometer and probe the dough and check. If your dough is warmer than this, it may be sticky and hard to handle. If its colder, your dough may take longer to proof.

Cover and let the dough rest for 30 minutes before beginning stretch and folds.

Before your first set of stretch and folds, add the shredded cheddar cheese and drained and dried jalapenos to your bowl of dough.

To develop structure and gluten, perform 3 sets of stretch and folds at 30-minute intervals.

Grab one side of the dough, lift it up, and fold it over the center.

Rotate the bowl and repeat on all four sides. Your inclusions will become more incorporated as you continue your stretch and folds, don't worry if it isn't perfect.

Let the dough rest for 30 minutes between each set.

This strengthens the dough without kneading. Continue until all 3 sets have been performed. Cover and allow dough to finish bulk fermentation.

Keep the dough in a warm spot (73-75°F) for 5-7 hours. The dough should rise 40-50% in volume. When your dough has risen this much, its ready to shape.

Flour your work surface well and turn out the dough gently. Pre-shape by gently stretching it into a loose oval. To shape your loaf, fold the right side over the center. Next, fold the left side over the center like a letter. You will now have created a long log shape. Next, roll the dough into a ball by rolling the log up. Pinch all of the seams together and use a bench scraper or your hands to gently shape your ball. Pop any large air bubbles. Allow dough to rest for 30 minutes uncovered on your work surface before returning to final shape.

Repeat the same steps listed above to re-shape your loaf into an oval. Transfer the shaped dough into a flour-dusted banneton (or a medium bowl lined with a cloth and dusted with flour).

Cover with a lint-free cloth or plastic wrap.

Minimum: Refrigerate for 2 hours before baking. This is for the same-day recipe option.

Best Flavor: Refrigerate overnight for deeper sourdough complexity and longer fermentation.

Preheat the oven to 500°F (260°C) convection bake. Place a Dutch oven inside the oven and preheat with Dutch oven inside. Note: If you choose to use the cast iron skillet and stainless-steel bowl as a lid, you will only preheat the cast iron skillet.

Take the dough out of the fridge. Turn it out onto parchment paper or bread sling dusted with flour. Use a lame or sharp knife to score the top (a simple single slash works). This cut should be about 1/2 inch deep. Be aware dough that hasn't been refrigerated as long may be more difficult to score or cut. This score helps the loaf retain a nice shape while it rises and expands in the oven.

Carefully transfer the dough into the hot Dutch oven (using parchment paper for easy lifting). Bake at 450°F (230°C) for 40 minutes with the lid on. Remove the lid and bake for another 10 minutes to develop a crispy crust.

Once baked, remove the bread from the Dutch oven and transfer to a wire rack carefully.

Let it cool completely (at least 1-2 hours) before slicing. Cutting too soon will result in a gummy crumb because the inside is still setting!