Maryjane

August 12, 2014 at 3:03pm

I just moved from sea level to 3500 feet altitude. I made sure my yeast was active but my dough never rose and feels very heavy. Directions for high altitude? I'm having much trouble now. 1000 feet in PA and sea level in VA were great. Now, not to great!!! Maryjane, one other thought I have, besides Jocelyn's sound advice above. Is the water in your new location chlorinated? If so, it's quite possible that's slowing down the yeast in your bread. Susan
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