Bread Baking Tips for Canadian Climates

How to adjust your bread baking for Canadian seasons: **Winter (Cold, Dry Air):** - Your kitchen may be 65°F or below — dough rises much slower. Use the oven-light trick or a proof box. - Dry heating systems remove moisture from air. Add 1–2 tbsp extra water to your dough. - Cold butter is actually ideal for biscuits and pastry — take advantage of it. - Cold tap water may be below 50°F — warm it to 105–115°F for yeast activation. **Summer (Hot, Humid):** - Dough may over-proof quickly. Reduce rise times and watch the dough, not the clock. - High humidity adds moisture to flour. You may need slightly less water or more flour. - Use cold water or cold milk to slow down yeast in enriched doughs. - Sourdough starter will be very active — feed it more frequently. **Altitude (Calgary, Alberta Interior):** - Above 3,500 ft: Reduce yeast by 25%, increase water slightly, reduce sugar by 1 tbsp. - Bread rises faster at altitude due to lower air pressure. **Baker Thomas's Tip:** I bake in Québec City where it's -25°C in January and 32°C in July. The same recipe needs completely different handling in each season. Watch your dough, not the timer.