Why does sourdough feel so unpredictable in a warm kitchen?You followed the recipe exactly. You measured carefully. And yet the dough was too sticky, the loaf collapsed, or the timing made no sense.
The problem was never your technique. It was your environment.
Most sourdough recipes are written for cool, stable kitchens with temperatures around 20–24°C. But if you are baking in Singapore, Malaysia, the Philippines, or anywhere with year-round heat and humidity, everything changes. Fermentation moves faster. Dough weakens sooner. And the timing that works perfectly somewhere else becomes impossible to follow in your kitchen.
This book was written specifically for that kitchen — yours.
What you will learnSourdough in Hot & Humid Climates is not a traditional recipe book. It is a practical, climate-adapted system that teaches you how to work with your environment instead of against it.
Inside, you will learn how to:
Build and maintain a strong starter that stays predictable in warm conditionsUnderstand why standard fermentation times fail in heat — and what to watch for insteadFix sticky, unmanageable dough caused by high humidityPrevent overproofing — the most common reason sourdough collapses in tropical kitchensUse the refrigerator as a control tool, not just storageFollow flexible baking schedules that actually fit a warm, busy kitchenAdapt any sourdough recipe to your own climate and conditionsA complete system, not just recipesThe book covers everything from starting your first sourdough starter to troubleshooting common failures — with ten climate-adapted recipes including a classic artisan boule, soft sandwich loaf, sourdough pizza dough, and simple discard recipes for pancakes, muffins, cookies, brownies, and crackers.
Every recipe includes specific guidance for hot and humid kitchens, with real fermentation time ranges, visual cues to watch for, and notes on exactly what to adjust when conditions change.
A bake log is included so you can track your results and improve with every loaf.
Who this book is forThis book is for you if you are brand new to sourdough and want to start with a method that actually works in your climate — or if you have tried sourdough before, struggled with inconsistent results, and never understood why.
No prior baking experience is required. No expensive equipment is needed. Just a warm kitchen, some flour and water, and a method that was designed for exactly where you are.
Stop guessing. Start baking.
