Home-baking in the Tropics

Where i live daily temps exceed 32 celsius. Working with dough is a challenge. I hv followed ur site for quite a while and felt its time to begin sharing...

Took mths and mths to figure out what goes on with flour yeast and water and their interaction with so many other variables. I now hv my fav method which seems to work quite often tho not always.

Today i share with you my kitchen offerings- a seeded  loaf made with one third rye, seeds and nuts and sourdough.

Hoping that others in the tropics may find this useful.