Sourdough resting in bowl

Baking can suffer of altitude sickness!

If you are above 1000m sea level this can affect your bread baking! Yes, altitude can affect your baking, because…

 

The  leavening agents activate themselves much faster at higher altitudes. Meaning that breads will rise faster, perhaps too fast, depending on what you are baking. In order to develop flavour in your bread, too quick a rise can be detrimental. Therefore, to retard fermentation, cooler liquid temperatures and knocking the dough back at least twice is one solution. The use of less yeast, or baking powder and soda (if you are making soda bread) but a bit more liquid can be helpful, because it is also worth while to note that the flour itself tends to be drier at higher altitudes. In other words, it will also absorb more liquid. Therefore, either less flour or more liquid may be required for recipes designed at sea level. Slightly increased baking temperatures are also recommended at higher altitudes.

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