November 12, 2014 - 7:47am
Sourdough Bread at high-altitude
Hello,
I am interested in learning sourdough bread baking. I have been reading a lot of books and I have made my own starter.
Any good sourdough recipes or suggestions for high altitude sourdough baking, are greatly appreciated.
Many thanks in advance.
MaVen
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I would recommend starting with a very basic recipe and just getting all the techniques just right by doing several bakes. Then branch out into the more elaborate recipes. I thought my first few attempts were quite reasonable, but even though I haven't changed the basic recipe that much since then, what I produce now, over a year later, is much better, simply because I've gotten used to doing it and my technique has improved a little.
Thank you.
I am not sure what you mean by high altitude. I live in Oregon at about 3500 feet, and I have not had to adjust any recipes. I have to pay more attention to room temperature and watching the dough rather than just going by the time guidelines, but if you have baked bread for a while, you probably already do that.
I just started using sourdough myself, and have been working my way through "Flour, Water, Salt, Yeast" by Ken Forkish. I have had very good luck with the recipes that combine levain with a little yeast, and today I am starting on the first try at a dough that uses only levain. I would definitely recommend the book, although I cut the volume in half of the levain ingredients in each recipe to avoid throwing out so much.
Good Luck!
Hello Kasiaw,
I am at 6000 feet and many of the forums here say they have to adjust the recipe. And so I was wondering, if anyone can give me any pointers.
Thank you, for your recommendation. Yes, I just got the book and am about to read through it.
I have a book "Pie in the Sky" about high altitude baking, and if I remember correctly, most of the adjustment is to the amount of yeast (or levain) because it will rise faster at lower pressure of high altitude. Since you want the flavor to develop over time, reducing the amount of levain so that it takes the appropriate amount of time would seem to be the approach to take. You will probably have to experiment a lot. Maybe make it first as the recipe calls for, and see how much faster the rise is, then estimate how much to reduce it for the second try.
Yes, it looks like a lot of experimenting is in order. Thank you.