I grew up near Ocala, Florida...talk about mold on the walls, forGET keeping
that orange slimy mildew off the shower walls, even with A/C...didn't start
baking bread until I ended up in VA years ago...I swear by my ABM, but the
kneading would do my shoulders and arms/hands a world of good, stuff that
you can't get from the gym.  Good to hear from others on the humidity (or
lack of it).. What about altitude problems?
***********************************************

"Harry Demidavicius" <harry.d@shaw.ca> wrote in message
news:vu2vmvgqaikkleakcu5rkofniqe4ts8op2@4ax.com...
> On Mon, 22 Sep 2003 21:36:55 GMT, majorzx3@yahoo.com (Zed) wrote:
>
> >On Mon, 22 Sep 2003 07:33:24 -0600, "Mike Avery"
> ><mavery@mail.otherwhen.com> wrote:
> >
> >>On 22 Sep 2003 at 11:11, Zed wrote:
> >>
> >
> >>
> >>Now I live in the mountains of Colorado, and a humid day is when we
> >>hit 20% humidity.  Bread never molds here.  It does stale though.  To
> >>offset the staling, I usually store the bread cut side down on a cutting
> >>board, and cover the bread with a lightly moistened tea towel.
> >>
> >>Mike
> >
> >I live off lake Ontario. It's usually very humid here. Average 60-70%.
> >Many days 90-100%, like today and yesterday.  It's difficult to keep
> >mold off of bathroom walls. We painted 2 weeks ago and it's still not
> >completely dry yet.   Breads have molds on them in a couple of days
> >usually.  I was surprised when the bread I made did not have it on the
> >4th day.  I just kept it wrapped in kitchen cloth.  The reason I was
> >surprised was because I used to bake with an ABM and the bread
> >developed mold pretty fast. But it made bread in 3 hours, my hand made
> >bread was done in 40.  A little but important difference I guess :-)
> >Zed
> >
> >
> Your climate is my idea of Hell, Zed.
>
> Harry
>
> Posting from Calgary, where we are High & Dry, [politically &
> climatically speaking]..