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I spent 6 weeks trying to fix my pie crust and it was the humidity the whole time
Everyone says cold butter and don't overwork the dough. I followed those rules Perfectly but my crust kept coming out tough. After 8 failed attempts across 6 weeks I finally realized my kitchen in Houston was so humid the flour was absorbing moisture from the air. I started keeping my flour in the freezer for 20 minutes before mixing and it finally worked. Has anyone else dealt with a sneaky environmental factor that took forever to figure out?
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lucasjackson3mo ago
Houston humidity isn't that bad, you probably just had old flour.
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mitchell.lee3mo ago
My first three years baking in Arizona I thought people were crazy about humidity being a problem. Then I moved to Georgia and my bread dough turned into a sticky nightmare every single time. I had to cut my water back by almost a quarter cup and keep my flour in the fridge just to get normal results. The wild part was I blamed my technique for months before I finally checked the humidity in my kitchen one morning. It was 72% at 8am. Now I'm the one telling people to weigh their ingredients and watch their local weather.
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