Baking At High Altitudes - Oster 4839 User Manual

Baking at High Altitudes

At High Altitudes above 3,000 feet, dough rises faster. Therefore, when
baking in high altitudes some experimentation is required. Follow the
suggested guidelines. Use one suggestion at a time and remember to write
down which suggestions work best for you.
Guidelines:
1. Reduce the amount of yeast by 25%. This will inhibit the bread
from over rising.
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 have to add a few tablespoons of water,
until the dough forms a nice ball.
Along the way, feel free to ask questions. You can call us
1-800-526-2832.
toll free at