Newbie here from Denver with a question
First of all I have to say I love this site! I could probably spend all week on here! Alas my family would miss me prolly! =) Anyways, I'm brand new to bread baking and have had a few okay attempts at making some loaves. My first two were okay as I think I had killed off much of my yeast with water that was too warm....ooops, but tasted good. My last loaf I made 100% Whole Wheat from P. Reinhart's Whole Grain book and the rise and crumb were way better than anything I have done so far. My question though is this: The taste is alright, it has a slight nutty flavor, but not as sweet as I would have liked. Is that something that is typical with this formula? And how much more sugar can I add without affecting the outcome of the loaf altogether, especially since I live a mile high? Any other advice would be great, especially related to high altitude baking.