The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

high altitude

BakingMommy's picture

problems with high altitude bread baking with sprouted home-milled soft wheat flour

April 28, 2012 - 11:05pm -- BakingMommy

Hello, all:

I'm new to posting on this forum but a long-time reader.  Thank you to all from whose posts I have learned so much!

For the last few years, I have been using a commercially-purchased sprouted wheat flour in my bread machine and was able to produce beautiful bread that way.  

ricedavis's picture

high altitude

February 10, 2010 - 10:36am -- ricedavis

I'm originally from Minnesota and have lived in Colorado for many years.  My gram made the best sugar cookies in MN and I have tried to modify the recipe to work here, but no success.  Could anyone help me please?  1/2 cup butter, 1/2 cup shortening, 1 cup sugar, 1 egg, 2 1/4 cups of unsifted flour, t tsp cream of tartar, 1 tsp baking soda and 1 tsp vanilla.  Bake 375 degrees for 9 minutes  thanks

snailthenmoons's picture

high altitude bread

February 10, 2009 - 8:54am -- snailthenmoons

Hello,  I'm fairly new to bread making, but I dove in with both feet and enjoy it thoroughly.  This weekend I'll be visiting my mother who lives at about 6800 ft.  She really wants us to bake a lot of bread while I'm there and I don't want to let her down with a bunch of sunken or burned loaves.  I don't know if it makes a difference, but I mainly work with sourdoughs, often with whole grains.  Can anybody offer some advise? 

pmccool's picture

High-altitude baking

December 5, 2008 - 1:40pm -- pmccool

First off, a big thank you to the many contributors at TFL who provided me with some much-needed guidance on high-altitude baking.

My wife and I are at our daughter's home in Colorado Springs this week.  Our daughter and son-in-law just had their first baby, a daughter, on Monday.  Whee!  That evens the tally at one grandson and one granddaughter.

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