Susan, I suspect you'll never read this note being posted over a year later, but I just had to say that I'd been living and baking in near-desert eastern WA successfully for several years and then moved to an incredibly damp (humidity > 90% many days) climate. I'm just now, two years in, getting my breads to not be honest-to-goodness soggy any more! I'm trying this formula but at about 70% hydration instead of 85%; the water it picks up from the air while resting and being worked will make up for it. Thanks for sharing, Amy. Hopefully Susan will pop in some time and see your message of encouragement. ~MJ)

• Reply