High altitude bread baking tips
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Text on high altitude bread baking below | ||
Directions
"At high altitudes above 3,000 feet, dough rises faster. Therefore, when baking at high altitudes some experimentation is required. Follow the suggested guidelines. Use one suggestion at a time and remember to write down which suggestions work best for you.
Guidelines:
1. Reduce the amount of yeast by 25%. this will inhibit the bread from over rising.
2. Increase salt by 25%. The bread will rise slower and have less of a tendency to sink.
3. Watch your dough as it mixes. Flour stored at High Altitudes tends to be drier. You might add a few tablespoons of water, until the dough forms a nice ball."
Recipe by: Oster Deluxe Bread and Dough Maker, (1997) Posted to TNT Recipes Digest by "Russell J. Fletcher" <gimplimp@...> on Feb 22, 1998