Comments for High altitude bread baking

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Apr 18, 2010
Bake away!
by: Vanessa

I looked up Walkerville and it's pretty comparable to my town (6550'). I don't think my breads rise as high as they did when I lived much lower (which seems odd to me. Thought it would go the other way. Bakers - why?) but they do fine. Except for the cream puffs. They disappoint.
I do tend to add a bit more yeast the second time if I don't think the first was quite good enough. I think the low humidity is more of a problem and putting a pan of water below the baking pans seems to take care of that. You may not have that trouble.

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