Getting High in Mexico
So we finally made it to Mexico! And after a one-month delay we found a wonderful house to rent with a big kitchen and granite countertops. I haven't made a run into the 'big city' to find actual bread flour at Costco yet, so I'm experimenting with a local flour, Espuma de Chapala. I also bought a vacuum packed brick of yeast.
In retrospect, I probably should have reduced the yeast in this one. Here is the dough at the beginning:
and here it is after only ONE HOUR:
That's a pretty solid doubling in just one hour. I don't think we're going to make the 4-hour recommendation.
Now researching workarounds for the 5000+ altitude and yeast, etc.