January 11, 2008, Newsletter Issue #186: High Altitude Baking
Tip of the Week
At high altitudes above 3,000 feet, dough rises faster requiring some adjustments to your bread recipes.
Try the following suggested guidelines, using one suggestion at a time until you achieve the desired results.
* Reduce the amount of yeast by 25%. This will inhibit the bread from over rising.
* Increase salt by 25%. The bread will rise slower and have less of a tendency to sink.
* Watch your dough as it mixes. Flour stored at High Altitudes tends to be drier. You might need to add a few tablespoons of water, until the dough forms a nice
ball.
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