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BAKING AT HIGH ALTITUDES
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.
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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