[Maritimer]

Apologies to Earnest Hemingway ...

Has anyone else from a more Northern place tried to bake their bread recipes here? I make pretty good bread home in Canada. My results with the same recipes look like hockey pucks here -- OK, an exaggeration but little rise. Great for making croutons.

I have used spring water to avoid the chlorine here killing the yeast

I have done rises in my oven here at 80 degrees to try to avoid the humidity

First rise looks great but second just doesn't arrive

I'm using using Fleishshman instant yeast. I use a different brand back home.

Just trying to make some nice bread here to give to my new neighbours. So far best bet is to visit Publix and donate their bread Any ideas?

[OrangeBlossomBaby]

Originally Posted by Maritimer

Apologies to Earnest Hemingway ...

Has anyone else from a more Northern place tried to bake their bread recipes here? I make pretty good bread home in Canada. My results with the same recipes look like hockey pucks here -- OK, an exaggeration but little rise. Great for making croutons.

I have used spring water to avoid the chlorine here killing the yeast

I have done rises in my oven here at 80 degrees to try to avoid the humidity

First rise looks great but second just doesn't arrive

I'm using using Fleishshman instant yeast. I use a different brand back home.

Just trying to make some nice bread here to give to my new neighbours. So far best bet is to visit Publix and donate their bread Any ideas?

I make challah a few times every year and have no problem at all. The dough rises great out on the lanai, in a bowl with a moist towel covering it.

[thevillages2013]

Originally Posted by Maritimer

Apologies to Earnest Hemingway ...

Has anyone else from a more Northern place tried to bake their bread recipes here? I make pretty good bread home in Canada. My results with the same recipes look like hockey pucks here -- OK, an exaggeration but little rise. Great for making croutons.

I have used spring water to avoid the chlorine here killing the yeast

I have done rises in my oven here at 80 degrees to try to avoid the humidity

First rise looks great but second just doesn't arrive

I'm using using Fleishshman instant yeast. I use a different brand back home.

Just trying to make some nice bread here to give to my new neighbours. So far best bet is to visit Publix and donate their bread Any ideas?

Use bread flour, make sure your liquids are not cold and rise at higher temp than 80. More like 160. This tap water is not an issue. Also check your yeast to flour ratio ; maybe too low

[Laker14]

Originally Posted by Maritimer

Apologies to Earnest Hemingway ...

Has anyone else from a more Northern place tried to bake their bread recipes here? I make pretty good bread home in Canada. My results with the same recipes look like hockey pucks here -- OK, an exaggeration but little rise. Great for making croutons.

I have used spring water to avoid the chlorine here killing the yeast

I have done rises in my oven here at 80 degrees to try to avoid the humidity

First rise looks great but second just doesn't arrive

I'm using using Fleishshman instant yeast. I use a different brand back home.

Just trying to make some nice bread here to give to my new neighbours. So far best bet is to visit Publix and donate their bread Any ideas?

Lattitude shouldn't affect it, however, altitude may. I'd start by following the villages2013's suggestions.
I haven't had any problems with my pizza dough, but I think pizza dough is less finicky than bread dough.
I'm sure you'll get this worked out, and when you do, perhaps you could report back with how you rectified the situation.
Good luck.

[Stu from NYC]

We do let dough rise longer hear than back in Va

[Taltarzac725]

Why San Francisco does sourdough best - BBC Travel

I do not think I have had a good piece of sourdough bread since leaving the SF Bay area in 1996.

[sdeikenberry]

I often bake bread or rolls here and have found I need to use a bit more yeast and sugar/honey at sea level to get good second rise. Also, keep watch on it so the first rise doesn't over rasie. Depending on the humidity I often use less water or a bit more flour. It becomes a bit more like art than science getting the right mixture of ingredients. I've also found making a sponge the night before seriously increases the chances of a good rise.

[jzantop]

How about sharing some of those bread and pizza dough recipes?

[unclerandy]

The thing I would be looking at is the flour. I often bake bread and have had good results. Since you make bread at home there probably something different in the ingredients. In Canada I found the flour tends to have a higher protein % therefore, the AP flour of Canada is more equivalent to the bread flour of the US. With that in mind you may either choose a bread flour or add gluten to your dough. Hope this helps. Happy Baking.

[TeresaE]

I too miss sourdough bread.

[thevillages2013]

Originally Posted by Laker14

Lattitude shouldn't affect it, however, altitude may. I'd start by following the villages2013's suggestions.
I haven't had any problems with my pizza dough, but I think pizza dough is less finicky than bread dough.
I'm sure you'll get this worked out, and when you do, perhaps you could report back with how you rectified the situation.
Good luck.

I have to confess I cheat on the bread making process now! I bought a bread machine and I love it ,just put all the ingredients in and three hours later take out your fully cooked loaf. I use it on the dough setting to make pizza dough and dough for buns. Slam the ingredients in there and dough is ready in 90 minutes without all the mess. One container the size of a loaf of bread to wash

[Carriea]

I also have trouble with bread rising and gave yet to figure out why. I use bottled water, changed to rapid rise as professionals use, increased yeast then reduced, knead, and use high gluten bread flour.. I'm not quiting yet but very frustrated.

Originally Posted by Maritimer

Apologies to Earnest Hemingway ...

Has anyone else from a more Northern place tried to bake their bread recipes here? I make pretty good bread home in Canada. My results with the same recipes look like hockey pucks here -- OK, an exaggeration but little rise. Great for making croutons.

I have used spring water to avoid the chlorine here killing the yeast

I have done rises in my oven here at 80 degrees to try to avoid the humidity

First rise looks great but second just doesn't arrive

I'm using using Fleishshman instant yeast. I use a different brand back home.

Just trying to make some nice bread here to give to my new neighbours. So far best bet is to visit Publix and donate their bread Any ideas?

[Jerseyborn]

Originally Posted by Maritimer

Apologies to Earnest Hemingway ...

Has anyone else from a more Northern place tried to bake their bread recipes here? I make pretty good bread home in Canada. My results with the same recipes look like hockey pucks here -- OK, an exaggeration but little rise. Great for making croutons.

I have used spring water to avoid the chlorine here killing the yeast


I have done rises in my oven here at 80 degrees to try to avoid the humidity

First rise looks great but second just doesn't arrive

I'm using using Fleishshman instant yeast. I use a different brand back home.

Just trying to make some nice bread here to give to my new neighbours. So far best bet is to visit Publix and donate their bread Any ideas?

I use the same yeast (store in the refrigerator). Regular AP flour and rise on the lanai. I'm from NJ and honestly, my bread comes out better here. We have a whole house water filter so that may be the difference. I made rye, brown, focaccia as well as gluten free breads. No problems.

[jebrwnng]

I’ve made the no-knead kind while here without problem. My thought is that your yeast is out-dated.

[nn0wheremann]

Originally Posted by Maritimer

Apologies to Earnest Hemingway ...

Has anyone else from a more Northern place tried to bake their bread recipes here? I make pretty good bread home in Canada. My results with the same recipes look like hockey pucks here -- OK, an exaggeration but little rise. Great for making croutons.

I have used spring water to avoid the chlorine here killing the yeast

I have done rises in my oven here at 80 degrees to try to avoid the humidity

First rise looks great but second just doesn't arrive

I'm using using Fleishshman instant yeast. I use a different brand back home.

Just trying to make some nice bread here to give to my new neighbours. So far best bet is to visit Publix and donate their bread Any ideas?

Star yeast always worked better