High Altitude Bread Baking Tips

"At high altitudes above 3,000 feet, dough rises faster. Therefore, when baking at high altitudes some experimentation is required. Follow the suggested guidelines. Use one suggestion at a time and remember to write down which suggestions work best for you.

Guidelines:

1. Reduce the amount of yeast by 25%. this will inhibit the bread from over rising.

2. Increase salt by 25%. The bread will rise slower and have less of a tendency to sink.

3. Watch your dough as it mixes. Flour stored at High Altitudes tends to be drier. You might add a few tablespoons of water, until the dough forms a nice ball."