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?
Cheers,
Leslie
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Hi, Leslie.
I've never heard of the need to reduce water for high altitude baking. I
live in Colorado Springs (6000 ft.) and I normally have to ADD a tablespoon
or two of water to the average recipe. How much sugar or sweetner do you
put in your bread? Sometimes too much sugar will make a dark crust.
Good luck,
Michelle M.