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!
High Altitude baking/cooking
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.