Bread baking in the Caribean
I'm a long time baker and can't remember the last time I had a problem making my own loafs of bread, until now. I recently moved to the Caribbean, more specifically Tortola in the British Virgin Islands, and run a home pastry business. while quick bread type sweets seem to bake up mostly the same, I have an outstandingly hard time making anything out of yeast based doughs. (I have already tried switching yeast in hopes mine had gone bad,which wasn't the case, and can't get my hands on fresh yeast down here) The dough just doesn't rise even when i give it 4xs or more of the rest time asked, even then it turns out slightly puffed but slack and spread out. The dough also requires so much more flour than a recipe calls ,which I believe might have something to do with the humidity and that my house isn't climate controlled. I've talked to other baking friends who live at the highest altitude on the island and find they have the same problem. should i add more yeast to accommodate the extra flour?What do I have to change so I can continue enjoying tasty fresh bread which is almost impossible to find on this island?