BREADS AT HIGH ALTITUDES
High altitude adjustments:
• Baking yeast bread at high altitudes actually presents very few problems; however, a few factors must be considered. The following adjustments may help convert a regular recipe into suited for high altitudes.
• Decrease yeast by 1/2 teaspoon for every tablespoon of yeast in the recipe (1 foil package = 2 1/2 teaspoons).
• Decrease sugar by 1 teaspoon for every tablespoon of sugar in the recipe.
• Dough tends to rise faster in higher altitudes; the higher the altitude, the shorter the time required for the dough to double in size. Decrease total time for rising by 30 to 45 minutes for a 2 loaf recipe if no other adjustment has been made.
• Flours have a tendency to absorb more liquid in high, dry climates such as Colorado. It is best to judge by the look and reaction of the dough rather than the amount of flour used. Changes in the humidity and weather conditions can cause a fluctuation in how your dough responds.
Wheat Foods Council www.wheatfoods.org
|
