November 16, 2010 - 1:32pm
Adjusting ingredients to increase the size of Boulder's Best White Bread
Does anyone have any experience with increasing the amount of flour in Susan Purdy's Boulder's Best White Loaf? I want to make larger loaves. If I use 50% more flour, by how much do I adjust the amount of yeast etc. at 5,000 and 7,000ft?