Hey all!  Bread rises faster at high altitude.  Do you think that sourdough starter would rise faster when you are doing builds, etc.?  

The question never occurred to me until today.  Thanks,   Pam

I am having a problem.  I live 3000 feet above sea level.  I have been baking sourdough bread with a starter that is well over 100 years old.  The flavor of my sourdough bread is awesome, but the texture of the actual bread (inside) is too dense and finely textured.  I have tried everything to create more gas inside the bread, but to no avail.  What am I doing wrong?  If my altitude is too high, how do I compensate?  Suggestions are welcome!

Hi

Im new to the site and have recently moved to a location at about 5200 feet (not Denver).  Looking for advice on bread making at high altitude.  I have discoverd that reducing yeast by about 33% seems to work.  Thanks for any advice.

KBK

Baking at High Altitude and Sharing Mountain Recipes are 2 scrumptious cookbooks offering experienced high altitude adjustments and recipes that have been requested for decades.

The Muffin Lady chose to write these books as an offering of flavor and ease to all who live and visit regions located at higher elevations. Through the years she has collected and developed palatable treasures and through much trial, efforts, tossings and tastings has found her niche.