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ambient humidity and baking

nima

By nima
in Pastry & Baking

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nima

nima

Posted
Posted

I have recently moved from a temperate climate (San Francisco) to a humid and warmer Caribean climate (Puerto Rico). I am going to be cooking a Foccacia based pizza and a no-knead bread tomorrow.  I have my trusty recipes that have worked for me over and over again. How do I adjust them to account for the warmer (84F) and more humid environment?

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pastrygirl

pastrygirl

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Posted

The yeast will be extra happy and rise quickly. Keep an eye peeled for your usual signs of progress. 

 

Humidity is a bigger problem for high sugar items like meringue than it is for bread. Or of course if you want to keep crackers crisp. 

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