The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Greetings from the Funny South

Karavi38's picture
Karavi38

Greetings from the Funny South

Hi all, just a short hello from a new member.

Since I live and bake at higher altitude 4400 ft (1340m) and half the year a bit dry I would like to get hints on baking at this level and without a steaming facility on my oven.

Mainly like to bake sourdough style breads and found that the enzyme activity of the rye I use is quite low. Any tips on what to use - again, the standard ingredients such as malted barley are hard to find: except for the home brewers ;-)

 

Ford's picture
Ford

Welcome.  I live in Raleigh, NC so have not experienced altitude problems with baking.  Check in the search box on the upper right of this page for "high altitude baking".  You will find many comments there.

You are not looking for enzymes in making sourdour starter, but yeast and lactobactreia.  Unless the rye has been heated or treated, it will have plenty of those.  I use Red Mill rye.

Malted barley from home brewers is fine, if you have a need for it.

Ford