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HIGHALTITUDE ADJUSTMENT TIPSANDCHART
• Become familiar with the typical results of the different settings before taking on an "experiment".
• Keep a record of what works and what doesn't in your altitude so that you learn from each result.
• It you need to make a change in addition to the changes in the chart, do so, but only one ingredient
at a time. If you change too many ingredients
at once, you will not know which change was the cor-
rect one.
The following chart is for a 1 pound loaf of bread using 2 cups bread flour in an automatic bread
machine.
Sea level
2000'
4000'
6000'
7500'
1. Yeast
11/2t.
11/4t.
1 t.
3/4t.
1/2t.
..................................
t ..................................
I ...................................
r ..................................
i ...................................
I'._
....-...._.....2:..Suclar....,
......
2 T.
2 T.
5 t.
5 t.
4 t.
3. Salt
1 t.
1 t.
1 t.
1 t.
11/3t.
4. Gluten
0
0
0
11/2t.
11/2t.
5. Liquid
3/4c.
7/8c.
1 c.
11/3c.
11/4c.
The following chart is for a 11/2 pound loaf of bread using 3 cups bread flour in an automatic
bread
machine.
Sea level
2000'
4000'
6000'
7500'
1 Yeast
21/2t.
21/4t.
2 t.
13/4t.
11/2t.
.,._....: ..................................
........................
_ ....... , .......................................................................................................................................
3T.
.... 2. sugar . ............................................................
3 T. . ..........................
8t.............................
t..............................
7 ...............
3. Salt
11/2t.
11/2t.
11/2t.
11/2t.
11/4t.
4. Gluten
0
0
0
2 t.
2 t.
5. Liquid
1 c.
11/3c.
11/4c.
13/8c.
11/2c.
Additional
information
about each of the ingredients
listed above:
1. Atmospheric
pressure is less at high elevations which makes the dough rise faster. In Utah, the
dough can rise 21/2to 3 times its volume in the first rising before it is ready to punch down.
Recipes need less yeast as the altitude increases to slow the rising so that the dough has time to
develop a good flavor and texture. Shorter internal pressure on baked goods; therefore,
the faster
they rise.
2. Sugar weakens the cell structure of the dough so must be reduced to have adequate
rising.
3. Salt is increased to avoid overproofing.
4. The addition of gluten helps to protect the cell structure of the dough from over stretching so that it
doesn't have a coarse texture, and the product will not fall. The automatic bread machine tends to
over knead at higher altitudes making it necessary to add gluten to the recipe.
5. Liquids evaporate faster at higher altitudes. If the bread is not rising enough,
it is a moisture prob-
lem and not the yeast.
More information :
Flour is very dry at high altitudes; thus, it absorbs more liquid. In many cases, less flour is necessary
to achieve the proper dough consistency.
Use yeast before expiration date. Use regular active dry yeast or quick or rapid rise yeast, not corn-
pressed yeast. If using bulk yeast, keep refrigerated or frozen. If using jarred yeast and it has been
open more than2 months, check its freshnnes with the following test.
Combine 21/4teaspoon yeast, 1 teaspoon sugar and 1/2cup of 110°-115 ° water. This mixture should
double in 10 minutes.
-21 -
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