>From: Rick Held <rheld@northlink.com>
>Can anyone direct us to a source of information on how to adjust recipes at
higher altitudes?
>Thanks very much!
The book that came with my Oster bread machine has a page on that:
"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."
Russ
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Russell Fletcher cccwebauthor@bigfoot.com
Camas WA