Baking bread in the Northwest Fall weather
I just gave my son a bread maker he wanted and it didn't produce a very good loaf. He lives on the coast of Washington, near Astoria Oregon. It seems like rain is forecast every day and I know I never had much luck baking when rain was forecast. If any Northwest coast bakers read this, do you have any hints about type of flour or any other adjustments? Or do you just wait for the sun to come out?
The bread maker is a Zojirushi BBCCX20 Home Bakery Supreme Bread Machine and a highly recommended machine on the equipment board.
Hi Ginny. I made bread both by hand and using my sister's breadmaker in (rainy) Seattle and the breads came out great.
Think about it, would there be so many (excellent) bakeries in the Northwest if weather were an issue? Sign on bakery: Sorry no bread today, it's raining. Seriously.
What exactly was wrong with loaf your son made? Did he use the freshest ingredients, expired yeast? Did it not rise? Did he start off with an ambitious recipe? My advice is to always start with a Basic White Bread to see how the machine works. Later you can branch out with different flours and add-ins (such as wheat berries). Did he try calling the manufacturer's 800#? Did he try a second loaf? Could be the first loaf is always bad, like the first crepe in a batch.