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.
A Jalapeno (store bought are actually really mild - so keep in mind) has a scoville rating of 2500 - 10, 000. Honestly I haven't had one in years that I would say was "hot"
A Habanero has a scoville rating of 100,000 to 350,000.
So to make the math easy, assume your jalapenos are really on the hot end at 10K and your habanero is on the cool end (not likely) at 100K and adjust your recipe to be 10x less peppers. Good luck, and let us know how it goes, habanero has a very different flavour profile.
Or scrape out most of the seeds and ribs until you learn if you want more heat.
TomP