Beverly Kennedy

March 13, 2019 at 6:44pm

I live in a high altitude area (Utah) which is approximately 4200 ft. I have had one or two successful loaves from my machine, but it's not consistent. High altitude baking, I'm finding, is much more difficult than at lower altitudes. How can I get a consistent loaf? I like to add honey (instead of sugar) and sunflower seeds. It's frustrating! Bev Kennedy
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