Local humidity, esp if you don't keep your flour airtight.

On Sun, 14 Nov 2004 22:50:37 +0100, J Boehm
wrote:

I sometimes manage to produce very fine rye bread (50% rye, 50% wheat),
but sometimes the dough remains sticky and the bread does not rise a lot.
The recipe is 400g of wheat flour, add water and sour dough, mix and let
it rest for 2 hours. Add salt and 400g rye, mix, knead and let it rest
overnight. After that rest I can see whether the bread will be fine or
not, depending whether the dough is elastic or sticky. What might
influence the consistency?

Thanks / JB