Can I use rapid rise yeast at high altitude?
Hi fellow bakers
I used the search feature and didn't find an answer to this question, so here goes. I live at Denver altitude (actually a little lower but who'se counting) and while I do know Baker's Math, I also enjoy using recipes. My favorite recipe source (Cook's Illustrated) almost invariably uses rapid rise yeast for bread recipes. I have about had it trying to figure out how to adapt their recipes for active dry and was wondering if I could just use rapid rise here, and if so, if I need to reduce the amount to compensate for the fact that there's less air pushing down on my dough here. Thanks.