I've got a DAK machine that I used once or twice a month for about a
year in Massachusetts. Now I'm settled in Colorado (at about 5300 feet
above sea level) and I'm getting back into bread-baking. I'm having
good luck following the suggestion of _Electric Bread_ and reducing
yeast by 1/4 teaspoon and water by about 1/8 of a cup. However, all
types of bread are coming out with a rather thick and dark crust, even
when I turn the dark/light setting way down. Any high-altitude
bread machine users out there with any suggestions?
Leslie M. Hartten
CIRES, Univ. of Colorado email: email@example.com
Campus Box 216 ^^^^^^^^^^^ new address!!
Boulder CO 80309-0216 phone: (303)497-7052 fax: 497-5373