Hello From My High Altitude Kitchen
I am once again working on my bread baking skills. But this time the big difference is Altitude-5500ft above sea level. Now that I've found this fantastic web site I would appreciate any info how to adjust your recipes accordingly.
I have been going over and over why my attempts at Floyd's Italian and Ciabata Breads came out too dense and cakelike and the only conclusion I think would be an altitude factor.
I like to cook and bake Italian breads,pastries, and regional dishes from our family's
Albanese heritage. I hope to share some of these in the near future.
Next attempt Zaatar Flatbread!