Hello from New Mexico

This is a wonderful, caring group who will help you if you need advice, congratulate you on successes, and are very lovely people from numerous countries.

I used to live in NM, in North Central, Chimayo to narrow it down.  Now I'm in NW Virginia.  For years I used to split my time between the Chimayo and Virginia locations, travelling twice a year. What part of NM are you in?  

My little adobe house did not have air conditioning, but between the shade over the kitchen area and the adobe, plus being near a little river, the kitchen usually didn't get *too* hot in the summer.

For those who don't know the area, the altitude is 6000 ft.  Dry?  Yes indeed, though not as much so on my property as many other locations.

Despite what you may have read, I have never noticed much difference between baking sourdough hearth breads in Chimayo and here near sea level.  This may have been because I mostly used long bulk fermentations (12 hours) and worked to get processes that were very tolerant to variations.

If you've been to the Santa Fe Farmers' Market on Saturdays, have you noticed the Dutchman's breads?  I suppose he's still there...

New Mexico is well-represented in TFL, it seems!

The Goog sez altitude at my place is 6,860 ft., I round it up to 7,000 for simplicity.

Looking forward to seeing what you're up to.