Baking
High Altitude
At High Altitudes above 3,000 feet, dough rises
faster. Therefore, when baking in high altitudes
some experimentation is required. Follow the
suggested guidelines. Using one suggestion at a
time and remember to write down which
suggestions work best for you.
Guidelines:
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 have to add a few tablespoons of water,
until dough forms a nice ball.
Along the way, feel free to ask questions. You can call us toll free at
I - 8 0 0 - 5 2 6 - 2 8 3 2 .
