best I could do.....
â€œAt 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
which suggestions work best for you.
1. Reduce the amount of yeast by 25%. this will inhibit the bread from over
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
at 9:58 AM on Apr. 1, 2009