BREAD HELP! Adapting to high levels of humidity.
I was interested in making my own bread so I took a sourdough class, where I was given a starter. I made bread with it several times in New York City and it came out well. I recently moved back home to Dominican Republic and my several attempts have not been the same. It's obviously a lot more humid here and a lot warmer (which should be great for the starter I assume) but the bread has just not risen the way it should (it's okay taste wise though). Any suggestions?
Thank you in advance :)
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Here's what I was reading that reminded me of this post. It mentions using a bit of vinegar to perk up a sourdough starter.
http://carlsfriends.net/source.html will send you free sourdough starter for a SASE.
Maybe test your PH and see if the addition of a bit of vinegar or ascorbic acid will help.
Here's one discussion. http://www.thefreshloaf.com/node/7416/ascorbic-acid
If the ambient (room) temp is very warm, the dough may be rising quickly, and yeast bubbles bursting, so their gasses don't stay in the dough and push the wheat around.
A few modifications can help in this...
Let your dough rise covered (in a cooking pot with the lid on, or a big dish over a big bowl, etc) at room temp.
Make it a few times, staying with it so you can observe at regular intervals, punch down if the bubbles are getting big but the dough hasn't doubled in volume, cover and let rise some more.
Let dough do a first rise, covered, in refrigerator. Bring to room temp, shape, let rise again (this time either at room temp or in fridge).
One or more of these should help...
Looking forward to hearing what you do and how it works.
Go more by "Feel" when making bread with a recipe where you're using a new region's flour.
Adjust to less liquid, etc.
It's also a lot hotter here so when I take the dough out of the fridge maybe it heats up too quickly.. I'm not sure because I don't know much about bread yet so just throwing out some ideas.