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 :)
This snickerdoodly plum crumble is the season's grand finale
One Last Summer Dessert
A Make-Ahead Party Entree That Lets You Actually Enjoy the Party
A Casserole Carrier That Serves, Too
The Spicy-Hot Peanut Butter Your PB&J is Longing For
Cheery Kitchen Storage + More Under $50
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)