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.
1. Reduce the amount of yeast by 25%. This will inhibit the bread from
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
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