Sourdough baking is a delicate balance of time, temperature, and technique. But if you live in a humid climate, you’ve probably noticed that your starter and dough behave differently compared to drier regions. Sticky dough, overly fast fermentation, and unpredictable hydration levels can make the process challenging—but not impossible!
The good news? With a few simple adjustments, you can bake beautiful, flavourful sourdough loaves, no matter the humidity. Let’s explore how humidity impacts sourdough and the best strategies to overcome common issues.
How Humidity Affects Sourdough Baking
Humidity refers to the amount of moisture in the air, and it plays a significant role in every stage of sourdough baking, from maintaining a healthy starter to proofing and baking your dough. Here’s how high humidity can impact your process:
- Overactive Starter – In humid climates, fermentation happens much faster. Your starter may become overly bubbly, rise and fall quicker than usual, and need more frequent feedings.
- Stickier Dough – Excess moisture in the air means your flour absorbs less water, making your dough wetter and trickier to handle.
- Faster Fermentation – Your dough might proof too quickly, leading to over-proofing if you don’t adjust fermentation times.
- Crust Challenges – High humidity can make it difficult to achieve a crispy crust, as moisture lingers in the oven, preventing the bread from drying out properly.
Now that we understand the challenges, let’s talk solutions!
Tips for Sourdough Success in Humid Climates
1. Reduce Dough Hydration
One of the easiest ways to handle sourdough in humid climates is to slightly reduce the amount of water in your dough. Our base sourdough recipe includes:
- 500g flour
- 350g water (70% hydration)
- 150g active sourdough starter
- 10g salt
In humid environments, excess moisture in the air can make the dough feel wetter than usual. If your dough is too sticky or difficult to shape, try reducing the water by 5-10%, bringing it down to 320-330g instead of 350g. This slight adjustment helps maintain structure without making the dough too dry.
Pro tip: If your dough still feels too sticky, hold back about 20-30g of water when mixing. You can always add it in later if needed, but it's much harder to fix an overly wet dough!
2. Keep an Eye on Your Starter
A healthy starter is the foundation of good sourdough bread, but in humid weather, it can ferment much faster. Here’s how to manage it:
- Feed it with cooler water – Using cool or even chilled water (rather than room temperature) can slow down fermentation slightly.
- Store it in the fridge – If your starter is rising and falling too quickly, refrigerate it between feedings to slow down fermentation.
- Adjust feeding frequency – If your starter is getting too bubbly too quickly, try using a lower feeding ratio (e.g., 1:5:5 instead of 1:1:1) to slow things down.
3. Control Fermentation Temperature
Temperature and humidity go hand in hand, and both impact how quickly your dough ferments. If you’re struggling with dough rising too fast:
- Use a cooler spot – Ferment your dough in a cooler part of your home, away from direct sunlight and heat sources.
- Shorten bulk fermentation – Check your dough frequently, and if it’s doubling in size faster than expected, cut the fermentation time short to avoid over-proofing.
- Use the fridge for cold fermentation – The refrigerator is your best friend in humid weather! Consider using an overnight cold ferment to slow things down and develop deeper flavours.
4. Flour Your Hands and Surfaces Well
One of the biggest struggles in humid climates is handling sticky dough. If your dough is difficult to work with:
- Use a mix of rice flour and bread flour to prevent sticking when shaping your dough.
- Dust your hands and work surface lightly to create a barrier against excess moisture.
- Avoid overworking the dough – Too much handling can increase stickiness. Work quickly and confidently when shaping.
5. Prevent a Gummy or Soft Crust
High humidity can make it difficult to achieve a crispy, golden crust. Here’s how to improve it:
- Preheat your oven properly – Ensure your oven is fully preheated before baking. A hot oven helps set the crust early.
- Bake with steam, then vent the oven – Use steam in the first half of baking (by adding a tray of hot water or baking in a Dutch oven), then remove the steam source or open the oven door slightly for the final 10-15 minutes.
- Extend the baking time – If your loaf seems too soft, bake for a few extra minutes to help dry out the crust.
- Cool bread in a dry spot – Let your bread cool completely on a wire rack in a well-ventilated area. If humidity is high, avoid storing bread in a sealed container right away, as trapped moisture can make the crust soggy.
6. Adapt and Experiment
Every humid climate is different, so the best way to find what works for you is through trial and error. Keep a baking journal to track what adjustments work best for your specific environment. Note down details like:
- The day’s humidity level
- Starter behaviour (how long it took to peak)
- Dough hydration levels
- Bulk fermentation and proofing times
- Final bread texture and crust quality
Over time, you’ll develop a system that works perfectly for your conditions.
Final Thoughts: Embrace the Learning Process
Baking sourdough in a humid climate can feel like an ongoing experiment, but that’s part of the fun! By making small adjustments and paying close attention to how your dough behaves, you’ll learn how to work with your environment instead of against it.
With a little patience, a few tweaks to your method, and a willingness to experiment, you’ll be able to create beautiful, delicious sourdough loaves—no matter how humid it gets outside.
Join the Conversation
Do you bake sourdough in a humid climate? What tricks have worked for you? Share your experiences in our Facebook Group or tag us on Instagram @YouKneadSourdough with your best sourdough tips and bakes!