I use an Oster machine with very few problems.
Here are some hints for high altitude baking
Russ
* 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
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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
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."
formatted by Russell Fletcher gimplimp@teleport.com
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Russell Fletcher GIMPLIMP@TELEPORT.COM
> I received an Oster bread machine for Christmas this year, and have been
> experimenting with it daily since then - with limited success.
> Almost every loaf rises and then collapses when baking. I have reduced the
> amount of yeast and sugar and now the loaves are just flattened on top. I
live at
> about 1500 feet - could this be the trouble? I checked out a couple books
from our
> library and it seems that every machine has its own quirks. Any
> help would be much appreciated. TIA
>
> Karin Baumgardner
> Issaquah, WA