> Subject: High Altitude Baking
> Is anyone out there baking
> bread at high altitude? The first run of this breadmaker will be at
> 7000 ft. Are there modifications we should make to the recipes?
Yes, I am in Fort Collins, Colorado; I am not sure how high it is but
over a mile anyway. If you have a "small" loaf setting as well as
a large, make it first, because sometimes the altitude will cause
the bread to overrise significantly and you will have a doughy mess
with the larger loaf. If this ends up being your problem, you should
decrease the yeast and/or water. I usually decrease the yeast by
1/4-1/2 tsp, for a machine that calls for 2 tsp, I use 1.5 or 1.75
tsp. But, lately I have not had to do this - I think it has something
to do with the moisture in the air - and I need the full 2 tsp to
make the bread rise.
I highly recommend Bread Machine Magic; for some reason all of their
recipes seem to work well in my machine, with the yeast requirements
they say. I think that is because they were careful to get correct
moisture content in the bread, which will also affect the rising.
I believe they also have a good discussion of how salt regulates and
moisture and sugar increase the growth of the yeast, which is helpful
when figuring out how to use recipes designed for other machines.