Sourdough in Hot, Humid Climates

High ambient temperatures and heavy humidity change the sourdough rules entirely, accelerating fermentation into overdrive and turning dough into a sticky, unmanageable puddle. Discover essential adjustments—from using ice water and reduced starter percentages to leveraging your refrigerator—so you can bake pristine loaves even in tropical weather.

More Troubleshooting Topics

Starter ProblemsRescuing your rise when things go flat.Crust & ShapeCrafting the ultimate golden, crackly blister.Rise & Structure ProblemsMastering the mechanics of a perfect rise.Crumb & TexturePerfecting the interior matrix of your loaf.