High Altitude Baking Tip #5 - Baking with Yeast is a completely different BEAST... NEW to Bread at ALTITUDE?
Try a No Kneed Recipe First...
Maybe try a Japanese Milk Bread Next... Best Practice is to Find a High Altitude Bread Recipe that is Highly Recommended...
Then, EXPERIMENT in your High Altitude Kitchen For Yeast Bread that Rises I reduce the amount of yeast by 20% at 8750' Since Yeast Dough Rises FASTER at ALTITUDE, it is imperative that you pay attention to your dough... If you can't watch your dough you can slow down the rise by proofing in your refrigerator... PLEASE PLEASE PLEASE
Use a thermometer to make sure you are using 105 degree liquid to activate your yeast... TEMPERATURE MATTERS FOR YEAST
Visit my website for additional tips and tricks at altitude...In the meantime....
Ensuring your oven's temperature is accurate is essential for successful baking and cooking.
An oven thermometer is key to achieving this accuracy.
For baked goods and meats, checking internal temperature with a food thermometer is crucial.
Investing in a reliable thermometer is a wise choice for precision in cooking and baking.
Without accurate temperature measurements, the quality of your cakes or dishes could suffer.
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