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Sunday, July 27, 2014

Update on Artisan Bread Recipe! Adapting to a New Climate

   It has come to my attention that recipes have to be tweaked for locale. An example of this is the difference in boiling water (or cooking eggs, potatoes, rice, or cakes) at high altitude versus low. It takes longer to bring fluids to a boil at higher altitudes. 
   Well now I have learned about the difference in adding water when living in a humid climate versus the edge of a high desert location. For those of you who live in Pullman,Washington, you can keep to the Artisan bread recipe two posts previous. For those of us who live in the UK (and maybe Portland and Seattle) here is an update:
Adapted Artisan Bread Recipe
3 cups of flour
1 Tablespoon of dry fast acting yeast (I use Alinson's in a small tin)
1 teaspoon of salt
1 1/4th cups of warm water (down from one and half cups)
This is a wet dough. That is why kneading isn't necessary, except briefly before the second rise. I discovered the cup and a half of water was too wet over here in England, although it worked find in Pullman. My latest loaf made today with the change in water came out perfect. This is a small, round loaf with the best texture and lovely taste. Try it and let me know how you get on.


Ian said...

Hi, I tried the recipe as first written (in Switzerland) and did find the mixture still very wet after the overnight proving. All I did was add more flower this morning when mixing some dried fruit and nuts till it came to a more useable consistency. Baked as suggested and came out just perfect - and throughtly enjoyed at lunchtime!

Anonymous said...

Is it not a UK v US cup size issue rather than humidity?


Mrs. Jaqueline Biggs said...

Hi Ian,
I really appreciate your letting me know how it came out for you. It is by definition a wet dough but the humidity in the air over here makes it even stickier. I bake a loaf every other day but to me it is well worth it for the luxury of a delicious healthy bread and it couldn't be easier.

Mrs. Jaqueline Biggs said...

Hi Karl,
When I moved here in 2011 I brought with me 690n pounds of worldly goods--including my American kitchen equipment. I use a U.S> measuring cup so no it isn't Metric vs. cups. I reduced the amount of water in the recipe because over here there is so much humidity in the air here (from 56-80%) as compared to 16% in Pullman, Washington which is at a higher elevation than the majority of England and sits on the edge of a high desert. I really noticed the difference with for example brown sugar. In Pullman I have to keep slices of raw apple in the bag to keep from drying out as soon as its opened and turning into a concrete rock of sugar. Over here I've never had to worry about it. Brown sugar stays incredibly moist and soft. It is also this humidity which gives English women their peaches and cram complexions. I hardly use any skin over here at all but in Pullman I had to slather it on year round or risk really tough skin.

NB Valerie & Steam Train by Les Biggs

NB Valerie & Steam Train by Les Biggs