Hi all, I live in San Diego @ the beach area and have started baking bread
again recently. I am getting varied results w/the same recipes and have
contributed that to the degree of moisture in the air. Is this a valid
assumption? Also, I know that high altitudes require special
considerations, but what about @ sea level?

Thanks and cheers!

Suzan

I live in WA state on the beach and bake often. I haven't experienced
any problem or differences.

orion wrote:
> Hi all, I live in San Diego @ the beach area and have started baking bread
> again recently. I am getting varied results w/the same recipes and have
> contributed that to the degree of moisture in the air. Is this a valid
> assumption? Also, I know that high altitudes require special
> considerations, but what about @ sea level?
>
> Thanks and cheers!
>
> Suzan
>
>

"orion" > wrote in message
news:nVxNb.5631$A74.4689@fed1read02...
> Hi all, I live in San Diego @ the beach area and have started baking bread
> again recently. I am getting varied results w/the same recipes and have
> contributed that to the degree of moisture in the air. Is this a valid
> assumption? Also, I know that high altitudes require special
> considerations, but what about @ sea level?
>
> Thanks and cheers!
>

What do you mean by "Varied results." A description might lead to a better
diagnosis. Off-hand, I doubt that the altitude or humidity is the problem.
I would guess that the humidity and altitude stay about the same, so that
would account for "varied results."

the altitude stays the same, but the humidity varies, wildly. The varied
results are, the same recipe will give me varied results on different days,
perhaps due to being more humid? Same utensils, same oven, same procedure,
diferrent results. One time light and airy, next time, doesn't rise right.
Maybe the yeast?

Suzan

"Vox Humana" > wrote in message
...
>
> "orion" > wrote in message
> news:nVxNb.5631$A74.4689@fed1read02...
> > Hi all, I live in San Diego @ the beach area and have started baking
bread
> > again recently. I am getting varied results w/the same recipes and have
> > contributed that to the degree of moisture in the air. Is this a valid
> > assumption? Also, I know that high altitudes require special
> > considerations, but what about @ sea level?
> >
> > Thanks and cheers!
> >
>
> What do you mean by "Varied results." A description might lead to a
better
> diagnosis. Off-hand, I doubt that the altitude or humidity is the
problem.
> I would guess that the humidity and altitude stay about the same, so that
> would account for "varied results."
>
>

orion wrote:

>the altitude stays the same, but the humidity varies, wildly. The varie=
d
>results are, the same recipe will give me varied results on different da=
ys,
>perhaps due to being more humid? Same utensils, same oven, same procedu=
re,
>diferrent results. One time light and airy, next time, doesn't rise rig=
ht.
>Maybe the yeast?
>
Hi Suzan.

90% of the time it's the cook, not the ingredients, IMHO and from=20
experience.

Yeast is a living thing that does not care about time.

If given the _*proper*_ time, it will perform.

Depending on the environment, temperature and humidity.

Therefore, obviously things will change slightly if you try to force it=20
to conform to your schedule.

Observe your dough, not your schedule. :-) Forget the clock, use your=20
powers of observation.

--=20
Grue$$e.

C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)
" Strive for excellence in your life & reject being a doormat to others. =
Serve God. "
http://www.cmcchef.com , chef[AT]cmcchef.com
_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/=20

"orion" > wrote in message
news:UQINb.5715$A74.3936@fed1read02...
> the altitude stays the same, but the humidity varies, wildly. The varied
> results are, the same recipe will give me varied results on different
days,
> perhaps due to being more humid? Same utensils, same oven, same
procedure,
> diferrent results. One time light and airy, next time, doesn't rise
right.
> Maybe the yeast?

Humidity varies widley everywhere. One day it can be raining and the next a
dry arctic air mass can sweep in from the north. You don't have to live on
the beach to experience swings in humidity. Even if you keep your flour in
an open container the humidity shouldn't matter. What does matter is that
you form a dough with the proper consistency. The measurments given for
bread are only a guide. If it takes more or less flour, all that matters is
that your dough is the right consistency. The same goes with the time for
fermentation. What matters is that the dough has risen enough, not that a
certain amount of time has passed. The yeast could be an issue. It has to
be alive. If you killed it by using liquid that was too hot, then you have
a problem. You should use a thermometer to test the liquid temperture. An
instant read thermometer will work - available at grocery and discount
stores for under $10.

It might help if you posted the recipe. Do you make bread by hand, with a
stand mixer, food processor, or automatic bread machine?







>
> Suzan
>
> "Vox Humana" > wrote in message
> ...
> >
> > "orion" > wrote in message
> > news:nVxNb.5631$A74.4689@fed1read02...
> > > Hi all, I live in San Diego @ the beach area and have started baking
> bread
> > > again recently. I am getting varied results w/the same recipes and
have
> > > contributed that to the degree of moisture in the air. Is this a
valid
> > > assumption? Also, I know that high altitudes require special
> > > considerations, but what about @ sea level?
> > >
> > > Thanks and cheers!
> > >
> >
> > What do you mean by "Varied results." A description might lead to a
> better
> > diagnosis. Off-hand, I doubt that the altitude or humidity is the
> problem.
> > I would guess that the humidity and altitude stay about the same, so
that
> > would account for "varied results."
> >
> >
>
>