Lora's Tips for High Altitude Yeast Baking

High Altitude Yeast Baking

by Lora Brody

 

You are baking in a high place. You are baking in a dry place. You are baking in a place that can have sudden changes in barometric pressure. All these factors impact on how yeasted bread kneads, rises and bakes.

All About Bread

 

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This page created September 1998