The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


ifanpayne's picture

Adjusting ingredients to increase the size of Boulder's Best White Bread

November 16, 2010 - 1:32pm -- ifanpayne

Does anyone have any experience with increasing the amount of flour in Susan Purdy's Boulder's Best White Loaf? I want to make larger loaves. If I use 50% more flour, by how much do I adjust the amount of yeast etc. at 5,000 and 7,000ft? 

madzilla's picture

8,000 Feet?

March 18, 2009 - 10:25pm -- madzilla

Hi all,

I live at about 7,800 feet, and am new to bread baking.  I haven't been doing anything different really, but was wondering if there is anything I should be watching out for when baking breads at this altitude. Does it also affect the taste or fermenting? Thanks in advance!


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