In a large bowl, add sourdough starter and water

Grate 4 oz of cheddar cheese, chop chives and jalapeños and add to the bowl with the starter and water.

Add in flour and mix to form a shaggy dough. Cover and let rest for 30 min- 1 hr.

Sprinkle salt over the top of the dough and pinch to incorporate.

Next, stretch and fold the dough by pulling up one section of dough and folding it over the center. Turn the bowl 90° and repeat for a total of 4 stretches and folds. Flip the dough over, cover, and let rest for 30 minutes.

Repeat step 5 for a total of 5 rounds over about 2.5 hours. The timing is not crucial, so if it's been 20 min or 45 between each set of stretches and folds, it doesn't matter!

Gently dump out dough onto a lightly floured counter, create a round by tucking and turning clockwise. Place upside down in a well floured bowl or banneton. Let rise at room temperature for 1-2 hours. Cover and place in the fridge overnight.

In the morning, preheat the oven to 450°F with a dutch oven inside.

Lightly flour a piece of parchment paper and gently tip the dough out onto it.

Create a simple cut or design in the dough. You can use a sharp knife or a scoring blade.

Carefully place loaf into preheated Dutch oven, cover, and bake for 30 minutes. Remove the cover and bake an additional 15 minutes.

Cool on a rack for at least 45 minutes before slicing.