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B
At High Altitudes above 3,000 feet, dough rises faster. Therefore, when
baking in high altitudes some experimentation is required. Follow the
suggested guidelines. Use one suggestion at a time and remember to
write down which suggestions work best for you.
Guidelines:
1. Reduce the amount of yeast by 25%.
This will inhibit the bread from over-rising.
2. Increase salt by 25%. The bread will rise
slower and have less of a tendency to sink.
3. Watch your dough as it mixes. Flour stored
at High Altitudes tends to be drier.
You might have to add a few tablespoons
of water, until the dough forms a nice ball.
Along the way, feel free to ask questions.
You can call us toll free at
1-800-667-8623.
H
A
AKING AT
IGH
LTITUDES
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