Comments on: Tips for Baking Better Bread at Higher Altitudes http://www.choosingvoluntarysimplicity.com/tips-for-baking-better-bread-at-higher-altitudes/ About finding balance in your life, connecting with who you are, and creating a lifestyle where you wake up each morning eagerly anticipating the day ahead. Tue, 07 Feb 2012 15:29:49 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Pammy http://www.choosingvoluntarysimplicity.com/tips-for-baking-better-bread-at-higher-altitudes/#comment-76546 Pammy http://www.choosingvoluntarysimplicity.com/tips-for-baking-better-bread-at-higher-altitudes/#comment-76546 That is true. Living where there is high altitude makes baking very different. Noone told me either and I had to learn the hard way. These tips are excellent and should ease the situation. That is true. Living where there is high altitude makes baking very different. Noone told me either and I had to learn the hard way. These tips are excellent and should ease the situation.

]]> By: Mrs. Colton http://www.choosingvoluntarysimplicity.com/tips-for-baking-better-bread-at-higher-altitudes/#comment-76545 Mrs. Colton http://www.choosingvoluntarysimplicity.com/tips-for-baking-better-bread-at-higher-altitudes/#comment-76545 I haven't been able to make good bread since we moved and I never thought that it might be the higher altitude. I have read through your hints and tips here and now I'm going to put some of them into practice and see if I can be the baker I used to be again. Once again thank you for very helpful advice. I haven’t been able to make good bread since we moved and I never thought that it might be the higher altitude. I have read through your hints and tips here and now I’m going to put some of them into practice and see if I can be the baker I used to be again. Once again thank you for very helpful advice.

]]> By: Wretha http://www.choosingvoluntarysimplicity.com/tips-for-baking-better-bread-at-higher-altitudes/#comment-4801 Wretha http://www.choosingvoluntarysimplicity.com/tips-for-baking-better-bread-at-higher-altitudes/#comment-4801 This is something I am dealing with, going from an altitude of about 450 feet to 6000 feet, I knew about things being different at high altitudes, but didn't have any real experience with it. I've even read conflicting information about how much more or less yeast to add. What I have learned is, I add the same amount of yeast and sugar. I add a tad bit more salt, that helps to slow the yeast. But the biggest changes I have had to make is the addition of more liquid, being at higher altitudes often means being in a drier atmosphere, the lower humidity means your flour has absorbed less moisture from the air, and doughs dry out much quicker. If you are used to making bread by hand, then you already know what a perfect dough should feel like and you will automatically know that you need more liquid. If you are used to making bread in a machine, watch your dough, if your machine is struggling to mix and knead the dough, or if it just doesn't look right, add more liquid, a tablespoon at a time, reach in and feel the dough as it's kneading, does it feel soft enough? Does it look right? If not, add more liquid. Don't be afraid to experiment to find out what changes work best for you, don't be afraid to mess up, it's just bread, if it falls, then use it for breadcrumbs, croutons, bread pudding, or worst case scenario, feed it to the birds. :) This is something I am dealing with, going from an altitude of about 450 feet to 6000 feet, I knew about things being different at high altitudes, but didn’t have any real experience with it. I’ve even read conflicting information about how much more or less yeast to add.

What I have learned is, I add the same amount of yeast and sugar. I add a tad bit more salt, that helps to slow the yeast. But the biggest changes I have had to make is the addition of more liquid, being at higher altitudes often means being in a drier atmosphere, the lower humidity means your flour has absorbed less moisture from the air, and doughs dry out much quicker. If you are used to making bread by hand, then you already know what a perfect dough should feel like and you will automatically know that you need more liquid. If you are used to making bread in a machine, watch your dough, if your machine is struggling to mix and knead the dough, or if it just doesn’t look right, add more liquid, a tablespoon at a time, reach in and feel the dough as it’s kneading, does it feel soft enough? Does it look right? If not, add more liquid. Don’t be afraid to experiment to find out what changes work best for you, don’t be afraid to mess up, it’s just bread, if it falls, then use it for breadcrumbs, croutons, bread pudding, or worst case scenario, feed it to the birds. :)

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