Adjust yeast and liquid amounts for faster rising due to lower air pressure at higher altitudes.
Reduce liquid and increase flour slightly to counteract extra moisture. This prevents overly sticky dough.
Increase liquid to keep dough hydrated, preventing it from drying out too quickly in arid conditions.
Allow longer rising times in cooler temperatures. This ensures the dough has ample time to ferment and rise.
Shorten rising times to prevent over-fermentation in warmer temperatures. This maintains optimal dough texture and flavor.
Be mindful of rapid fermentation. Use cooler water and reduce yeast to control dough rise in tropical conditions.
Adapt recipes based on temperature fluctuations. This tweaks the liquid for consistent results in changing climates.