A question about internal temperature at altitude. I live in Wyoming at 6300 feet, and find that the internal temperature of my bread does not hit the mark that it did when I baked at sea level. Water boils at a considerably lower temperature here. Would this affect the temperature of a "done" loaf or bun? I have not been able to force the temperature above 190, give or take a degree F. Thanks, Laura If the temp of the loaf has trouble getting to 190' this may be an indication the loaf is dry. Try working with a wetter dough, still striving for soft and supple dough. We're here to help before or after you bake again! (800-827-6836 - ask to speak with a baker). Irene @ KAF

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