Chiming in on the altitude question. PJ's right about more liquid at altitude, and Amanda, you've got it right about cutting back on the yeast. One other thing you can do for better results at altitude is to do 3 rises, and use the refrigerator for the first two. Remember each rise is going to go faster than the one before. The cooler temps slow down the yeast and give the dough more time to develop better flavor. That extra time also gives the bran more time to absorb the liquid, which will make the dough and the finished product behave more like a white flour. The bakers I talked to when testing in Colorado also rely on our Bread Flour in combination with whole grains for better structure. Susan Reid

• Reply