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 :)