This article is a life saver! I'm a beginning baker. I started baking bread in November (mostly sourdough). I had some baking ups and downs, but by last month, I was beginning to achieve consistently good flavor and pretty good crust (though I still want a more open crumb). Now in hot, humid July, my bread keeps, well, looking like the bad dough in the photo at the top of this article. And now I know why. Can't wait to try with reduced water to get my bread back to where it was a month or two ago.

• Reply