Humidity?

I've generally had to use more flour in dough recipes than the recipe calls for. I'm guessing that this is because I'm in an area with higher humidity than average.
What humidity is assumed by typical recipes--is there a standard, or is it just whatever it was at the place where the recipe was developed? And is there some kind of formula I can use to calculate how to adjust for higher (or lower) humidity, or are there published tables for this? Or should I just start keeping a log of every dough I make, recording quantities of ingredients, humidity, temperature, and result? (Would air pressure also be a useful variable to record?).
Reply to
Tim Smith
If you bake bread using recipes that specify ingredients by weight rather than volume, in most cases this should solve your problem. Flour and other dry ingredients will hold humidity and contribute that to the product, thus your need to add additional flour using the liquid specified. You've actually added more "liquid" using humid dry ingredients. That's not to say that adjustments of flour to liquid ration don't have to be made on occasion, but that's best done by how the dough feels. Recording changes and conditions when you make a recipe is not a bad idea, but it also may not be that realiable.
Reply to
Wayne Boatwright
Hi there,i am having a possibly similar problem with a mushy 2" high carrot cake. after 1.5 hrs baking at 180C the inside looks like a pudding instead of the expected baked cake texture.the outside is almost burnt.
i used a 1' wide deep ceramic pan (without a hole) and stuck to the recipie (100g carrots,2 banana,50g raisins,225g flour,1 tps baking powder,150 brown sugar,walnuts 50g,150g oil & 2 eggs)
any ideas what i can try to improve the texture? thanks
On Apr 27, 8:26=A0am, Wayne Boatwright wrote:
Reply to
s
wrote:
Howdy,
You describe the baking temperature as 180C...
Can you say how you measured that temp?
I ask because if you believe that to be the temperature of the oven because you "set" it to that temp, we may have a solution to your problem:
Many ovens slip out of calibration rather quickly, and rather significantly.
All the best,
Reply to
Kenneth
wrote:
Hi Tim,
After you mix the ingredients together, do you ever just let 'em sit for twenty minutes or so?
You might find that doing that provides you the same benefit as adding flour.
By the way, you say that you "hat to use more flour."
But you did not say what it was that forced you to do that...
Please say more.
All the best,
Reply to
Kenneth

InspirePoint website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.