candela_59

June 19, 2011 at 10:52am

PJ this looks fabulous! I want to make it for DH. I'm a quasi novice in bread baking and now we've just moved to Colorado and we're at about 5300 feet elevation. I'm thinking I need to reduce the amount of yeast, but have no idea how much. Do you think I should reduce it by 25% or maybe even 1/3? Please let me know where you would start! Oh boy...can't wait to try this thanks!!!! ~Peggy Hi Peggy, We have a great chart for high altitude bakers here. It tells you what to change, how much to change it, and why. It's a wonderful resource. Hope it helps. ~ MaryJane
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