So my mom got this from a family friend in Georgia. It's probably one of the best challah's I've ever had:
At least, it was in Marietta, Georgia. It came out very fluffy and tasty. It was wonderful. Then we moved to Boca Raton, Florida. I tried to make it once, and while the flavor was as good as ever, the bread was dense and chewy. I never did figure out how to fix it, so I didn't try it again.
Now we live on Long Island, New York. I want to attempt it again. However...
Here's the thing... I've read that breads and other such dough come out differently at different altitudes (or in different humidities, or... well). Is there a difference in making breads depending on where you live? If so, what makes that difference, and how can I make a recipe made for Georgia work on Long Island, New York?
And for that matter, now that I have access to a good breadmaker again, do y'all have any suggestions for good breadmaker Pumpernickel, and Rye, and Sourdough, and pizza dough, and soft pretzel dough, and such that will work on Long Island, NY?