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Make Your Bread And Eat It Too
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weather_carrie weather_carrie
Published Apr 13, 2004
Modified Mar 6, 2008
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By
weather_carrie weather_carrie
Published Apr 13, 2004
Modified Mar 6, 2008
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In honor of the last day of Passover it seems appropriate to talk about bread. Not just bread for breads sake(eventhoughwearecravingitlikenothingelsewe'veeverknown andcan'twaittogetourhandsonafrickn'pieceofpizza) but how the weather affects bakers' recipes all over the world.
We are told that as sure as the change of seasons, so are the adjustments being made to the ratio of flour to milk at your favorite bakery. Everything from temperature and humidity to the moon phases affects the ingredients of the master chefs.
The Gothamist turned to a trusted source for more anecdotal information on this topic, The Cake Man. According to Steve, in most cases great bread starts with fresh yeast, a single-celled fungus, which lives dormant until it comes in contact with warm water (voila, temperature). Steven tells the Gothamist that he can even tell when a cold front is coming because his cakes will cook faster due to the lack of moisture in the air. For further proof check out the "high-altitude directions" on your Betty Crocker box.
So, with the crazy spring we're having the Gothamist recommends that when making bread you add flour in small increments because a cold front could be coming in again.
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