I never was much of a baker, but now with a toddler and staying home - well, I find myself baking a lot and am starting to notice the difference in the weather and the need to adjust something if I choose to bake on a rainy day. SF is a pretty damp climate (compared to living in Phx, for example) and when we move on from here we will be in the Pacific NW, so more wet weather.
What adjustments do you make?
My recent baking was the clementine olive oil cake. It was really good, but took way longer to bake than the recipe said, although the top browned very early in the process ( I was nervous, but it all worked out). Also the batter was VERY thin. I was surprised by this. One reviewer metioned that for her it took 5 min less baking time and for me it took 10 min more and probably could have used 3 more minutes in the end.... (disclaimer: we are in the second week of soaking rains and more rain to continue)
anyone with some wet weather baking tips for me?