Why does nobody talk about how dough behaves different in humid weather

I was listening to a weather report last Tuesday and they said humidity was at 85% that day. Made a batch of sourdough like normal and the dough was way too sticky, had to add like a cup of extra flour. Never really thought about the weather affecting my bake that much before. Anyone else notice their bread changes when the air gets heavy like that?

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2 Comments

the_spencer3mo ago

85% humidity is brutal for dough." That's basically soup weather. I had to toss a batch last summer when I didn't adjust my flour fast enough. You're right, nobody warns you about this.

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murray.cole3mo ago

Bringing up flour amounts in this weather feels like measuring dry spaghetti after it's cooked - you just gotta know it's gonna be different. @the_spencer nailed it with the soup comparison, last July I had a ciabatta that basically melted into a puddle on the counter. Had to scrape it off with a spatula and start over with way less water. Does anyone track the barometric pressure before they bake or am I just being extra?

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