Humidity

[DKM]

AB on one of his later shows says humdity is a myth.  In the same show he uses a scale.

Alton Brown is a big believer in the using of scales.  Good for him and those who use them.  Heck, I do from time to time.  There isn't a right or wrong about this.  Chris Bianco, considered one of the best, has talked more than once about how he knows how his dough should be by look and feel.

Like I said, humidity is not a myth, but it is an overused excuse.

DKM

[buzz]

Randy--

I haven't seen that one, but I have seen the one where he specifically states that humidity can affect hydration rates significantly, so much so that he adds his water a little at a time, as I do. And of course he uses a scale--he's Alton Brown! He probably measures the weight and volume of every breath he takes! Emeril says the same about humidity, as do many other TV pros.

I've been making pizzas a long time now, and I find a significant difference in hydration needs between summer and winter (at least here in the humid Midwest). Maybe it is the protein level, but it certainly corresponds to the ambient environment.

But ultimately, does it really make any difference, as long as you wind up in the right place? If you want to use a scale, use a scale; if you, don't! If you want to worry about humidity, then worry about it; and if you don't, don't! The flour is going to need as much liquid as it needs, no matter how you approach it!

[Randy]

Buzz, no, it doesn't make a difference.

Randy