Susan Reid

February 4, 2015 at 9:20am

In reply to by Dave (not verified)

Hi, Dave. The altitude baking I've done has taught me a couple of general things to keep in mind. You'll likely have to use up to an ounce more water than flour when feeding your starter, because the air is so dry at your altitude. Consider, for your dough, using bread flour instead of all purpose. The bakers I talked to in Colorado at 8,000 and above all swore by it. Increase the oven temperature for the recipe by 25°, and decrease your baking time. Consider doing the second rise for the bread in the refrigerator; it will slow things down and give you better flavor. Good luck, and let us know how it goes! Susan
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