Sourdough Tips for Bakers in Tropical North Queensland – Humid Climates

Baking sourdough is a satisfying experience, but the tropical humidity in places like Far North Queensland can make it tricky. If your dough feels sticky, rises too quickly, or struggles to hold its shape, don’t stress — with a few simple tweaks, you can still bake gorgeous, flavour-packed sourdough loaves at home.

 

1. Adjust Hydration

In humid climates, flour absorbs moisture from the air. You may need to slightly reduce the water in your recipe to prevent overly sticky dough. Start by reducing hydration by 2–5% and adjust as needed.

2. Watch Your Proofing Times

Warm, humid conditions speed up fermentation. Your dough may double faster than usual, so keep an eye on it rather than following the clock. Use visual cues: the dough should look airy, elastic, and slightly domed.

3. Use Cooler Water

Using cooler water when mixing your dough can help slow down fermentation, giving you more control over bulk and final proofing.

4. Keep Flour Dry

Store your flour in airtight containers in a cool, dry place to prevent it from absorbing excess moisture, which can affect dough consistency.

5. Strengthen the Dough

Stretch-and-fold techniques become even more important in humid climates. Perform 3–4 gentle folds during bulk fermentation to build gluten and support structure.

6. Chill Before Baking

A short cold retard in the fridge after shaping can help the dough hold its shape and develop flavour, even in sticky, humid conditions.

7. Flour for Handling

Dust your work surface and hands with rice flour or extra bread flour to prevent sticking without changing the dough’s hydration too much.

8. Be Patient and Flexible

Humidity can vary day to day, so learning to observe your dough and adjust accordingly is key. Over time, you’ll intuitively know when it’s ready.