Deborah... We lived in Yellowstone for years and just moved to the midwest about six years ago, so I baked bread at high altitude, too. I would cut the yeast by about 10-15% by using just two teaspoons of yeast instead of two and a quarter, and add about 10% more water for wheat flour. I also skipped any call for sugar in the dough because it causes too much of a rise. Susan Reid is right in all her directions, too. I just did it my way because I didn't have Google or King Arthur at hand...and had to science my way through it alone.. haha! Tell your daughter not to give up baking bread in Wonderland.... it takes some failure and practice to find that sweet spot between ingredients and proper rise time to get those good loaves. I finally did get it by sheer sense of how the bread was behaving over time. She'll get great bread!!

• Reply