At High Altitudes above 3,000 feet, dough rises faster. Therefore, when
baking in 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.
Baking at High Altitudes
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 have to add a few tablespoons of water,
until the dough forms a nice ball.
Along the way, feel free to ask questions. You can call us toll free at
1-800-526-2832.
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