High Altitude Bread Baking Tips

INGREDIENTS

INSTRUCTIONS

"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@teleport.com> on Feb 22, 1998

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