Home Bread-Bakers v098.n048.15

High Altitude Bread Baking Tips, was H E L P !!!!!!!!

"Russell J. Fletcher" <gimplimp@teleport.com>
Sat, 20 Jun 1998 18:45:44 -0700
This may help you

                    *  Exported from  MasterCook II  *

                     High Altitude Bread Baking Tips

Recipe By     : Oster Deluxe Bread and Dough Maker,  (1997)
Serving Size  : 1    Preparation Time :0:00
Categories    : Cooking Tips

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Text on high altitude bread baking below

"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
which suggestions work best for you.


1.  Reduce the amount of yeast by 25%.  this will inhibit the bread from over 

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

formatted by Russell Fletcher cccwebauthor@bigfoot.com

                   - - - - - - - - - - - - - - - - - -

> From: Claire <claire@dakotacom.net>
> Subject: H E L P !!!!!!!!
> Date: Thu, 18 Jun 1998 11:44:35 -0700
> HELP. . .  I'm so frustrated! ! ! ! I've  been baking breads from the book
> _Rustic European Breads From Your Bread Machine_. They are wonderful and
> taste great. Okay, here's the problem. I've been baking them in humid
> Wisconsin. I would just dump the ingredients in my machine and let it go
> and follow the rest of the book instructions (this is more than a dump in
> the ingredients and push a button book). Now we have moved to Arizona and
> I'm having a real hard time getting the measurements just right. Besides
> being in an extremely dry climate we're at @ 3000 foot altitude (+ or - a
> few feet). I know adjustments have to be made and I thought I tried
> everything! Believe it or not, I got it once but cannot reproduce it (sour
> taste and all) so I know it can be done here. I used the same technique,
> water from the same source, yeast from the same jar (unexpired) and flour
> from the same sack! HELP!!!!! We can't live without this bread. Anyone out
> there living in Arizona that can help me out?  Okay, let me have it. What
> am I missing?
> Claire (from WI now living in AZ)

Russell Fletcher gimplimp@teleport.com or cccwebauthor@bigfoot.com
living in rainy Camas WA USA. I need a flashlight so I don't have to
open the ABM to see the bread rise  http://www.teleport.com/~gimplimp/
If you have ICQ my ICQ # is 1210346.