Hi all, I live in San Diego @ the beach area and have started baking bread again recently. I am getting varied results w/the same recipes and have contributed that to the degree of moisture in the air. Is this a valid assumption? Also, I know that high altitudes require special considerations, but what about @ sea level?
Thanks and cheers!
Suzan
What do you mean by "Varied results." A description might lead to a better diagnosis. Off-hand, I doubt that the altitude or humidity is the problem. I would guess that the humidity and altitude stay about the same, so that would account for "varied results."
the altitude stays the same, but the humidity varies, wildly. The varied results are, the same recipe will give me varied results on different days, perhaps due to being more humid? Same utensils, same oven, same procedure, diferrent results. One time light and airy, next time, doesn't rise right. Maybe the yeast?
Suzan
Hi Suzan.
90% of the time it's the cook, not the ingredients, IMHO and from=20 experience.Yeast is a living thing that does not care about time.
If given the _*proper*_ time, it will perform.
Depending on the environment, temperature and humidity.
Therefore, obviously things will change slightly if you try to force it=20 to conform to your schedule.
Observe your dough, not your schedule. :-) Forget the clock, use your=20 powers of observation.
--=20 Grue$$e.
C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_) " Strive for excellence in your life & reject being a doormat to others. = Serve God. "
Humidity varies widley everywhere. One day it can be raining and the next a dry arctic air mass can sweep in from the north. You don't have to live on the beach to experience swings in humidity. Even if you keep your flour in an open container the humidity shouldn't matter. What does matter is that you form a dough with the proper consistency. The measurments given for bread are only a guide. If it takes more or less flour, all that matters is that your dough is the right consistency. The same goes with the time for fermentation. What matters is that the dough has risen enough, not that a certain amount of time has passed. The yeast could be an issue. It has to be alive. If you killed it by using liquid that was too hot, then you have a problem. You should use a thermometer to test the liquid temperture. An instant read thermometer will work - available at grocery and discount stores for under $10.
It might help if you posted the recipe. Do you make bread by hand, with a stand mixer, food processor, or automatic bread machine?
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