We're still learning about variables in baking. A few days ago I baked 2 sourdough loaves, one for me, one for my neighbor. The oven spring was less than normal - slightly dissapointed. When I gave my neighbor a loaf I appoligized for the density of the bread. She said it may have something to do atmospheric pressure. My neurons began firing. She's a stewardess and flies trans atlantic, She has a good understanding of air pressure and altitude. My rise and bake had occured during some severe weather; thunderstorms, hail, tornatic activity. I'm only a few hundred feet above sea level, did I take a Twilight Zone trip into high altitude baking?

What do you think?

Jim