The second problem is that there is also less moisture in the air at high altitudes, and drier air means that your flour is drier.This is corrected by increasing the liquid in your in your recipes by 10 to 15 percent.
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| I also recommend you check out www.breadrecipe.com as a great source for all bread lovers, here's a few Q&A that I found most helpful. | |||||||||||||||||||||||||||||||
| Q. Can I freeze bread loaves and rolls? How should I reheat them? | |||||||||||||||||||||||||||||||
| A. Many people find it convenient to freeze bread loaves or rolls after they have been baked. Wait until they have cooled completely and make sure to double wrap them in plastic bags. When you want to reheat them, wrap the rolls in aluminum foil and reheat them in a moderate (350 degrees ) oven. | |||||||||||||||||||||||||||||||
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| Q. I live about 5000 feet in elevation, so what adjustments do I need in order to bake bread successfully? | |||||||||||||||||||||||||||||||
| A. Baking at high altitude is problematic for two reasons. The first is because the air pressure is lower, baked goods rise faster. If they rise too fast without the proper structure to support them, they collapse. To correct this problem reduce the amount of leavening in your bread. The second problem is that there is also less moisture in the air at high altitudes, and drier air means that your flour is drier.This is corrected by increasing the liquid in your in your recipes by 10 to 15 percent. |
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| If YOU have any questions please Email me and I'll try to find some answers. | |||||||||||||||||||||||||||||||