> About eight months ago I purchased a small Panasonic bread machine. I live
> in Telluride, CO which is 8750 ft. above sea level.
> My results have been mostly flops. Usually the bread is cooked on the
> outside and doughy inside. Several times the bread has risen so rapidly it
> sticks to the top of the machine--what a mess. I have had to wet it down
> with towels and scrape the mess off the top of the machine. :-(
> I have tried many different recipes, and once I tried weighing my
> ingredients--that was the biggest mess of all.
I used to live in Fort Collins, Colorado, and I experienced many
messes like the ones you describe. It was worst with recipes like
banana bread that had a fair amount of sweet ingredients.
There is a difference baking at high altitude. I remember I got a
pamphlet from my county extension office that advised modifications
to recipes which helped a little. (Unfortunately I moved some 3 years
ago and I can't remember exactly, although I seem to remember adding
an extra tablespoon of water and a little less sugar--but I may be
mistaken.) As I said, this helped some, but not really enough. What
made the most difference was the addition of a tablespoon or 2 of wheat
gluten. I remember this clearly, because I had to special order it.
The gluten that I got was powdery stuff that I got mail-order from DAK.
I hope there are other sources for this because it really made a