Baking bread in the Tropics?
Over the past year I have discovered that I love to bake bread, and not just because I have been baking out of necessity (sadly, good bread is hard to find where I live). Without the convenience of internet right in my kitchen, my single resource has been the "Fannie Farmer Cook Book" published in 1970 that a friend gave me. But as of a month ago, we finally have dial-up speed internet out here in the campo. One of my first searches lead me to The Fresh Loaf!
After reading through so many highly-knowledgeable posts, my list of questions is as long as my arm. But in general, I would greatly appreciate any tips on baking in this tropical climate and unique recipes that might be ideal for the limited amount of flours and grains available to me...Bollo Fino white flour, mid-grade wheat flour, corn meal, Oat bran, Oatmeal and a variety of add-ins (local cheese, nuts, fruits, veggies). My baking tools are very basic and my oven is propane rather than electric.
My desire is to get a few good recipes down so I can make bread regularly for friends and neighbors. I also know of several local women in the area who might enjoy learning about different breads they can bake in their adobe brick ovens.
Thanks Fresh Loaf community!