The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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bakingbadly's picture

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CelesteU's picture

I live in the subtropics, but experience only slightly cooler temps & identical humidity.  When I attended a baking class taught by King Arthur Flour's Jeffrey Hamelman back in April, he suggested that a firmer starter would behave more predictably in a warmer climate.  The idea is that a drier starter will mature more slowly than a wetter one.  The lower hydration (around 60-70%) starter has worked well for me.