HELP. . . I'm so frustrated! ! ! ! I've been baking breads from the book
_Rustic European Breads From Your Bread Machine_. They are wonderful and
taste great. Okay, here's the problem. I've been baking them in humid
Wisconsin. I would just dump the ingredients in my machine and let it go
and follow the rest of the book instructions (this is more than a dump in
the ingredients and push a button book). Now we have moved to Arizona and
I'm having a real hard time getting the measurements just right. Besides
being in an extremely dry climate we're at @ 3000 foot altitude (+ or - a
few feet). I know adjustments have to be made and I thought I tried
everything! Believe it or not, I got it once but cannot reproduce it (sour
taste and all) so I know it can be done here. I used the same technique,
water from the same source, yeast from the same jar (unexpired) and flour
from the same sack! HELP!!!!! We can't live without this bread. Anyone out
there living in Arizona that can help me out? Okay, let me have it. What
am I missing?
Claire (from WI now living in AZ)