I was given a few habanero peppers and want to try them in sourdough bread. I usually use about 60 grams of jalapeño peppers per 500 grams of flour. Any advice on the amount of habanero to safely use? I was thinking maybe 1 - 2 grams based on what I have been able to find on a Google search. We like hot and spicy but don't want to overdo it.
Theron
Of the flour weight is a good place to start. So 10% of 500 grams would be 59 grams of peppers.