How to Adjust Bread Recipes for High Altitude

Baking bread at high altitudes can be challenging because the lower air pressure at high elevations affects the way bread rises and bakes. Here are some tips for adjusting bread recipes for high altitude:

1. Decrease the amount of yeast: The reduced air pressure at high altitudes causes dough to rise faster, so you'll need to reduce the amount of yeast in your recipe to avoid over-rising. Start by reducing the yeast by 25-30% and adjust as needed.

2. Decrease the amount of sugar: Sugar helps to feed yeast and promote rising, but at high altitudes, the increased fermentation can cause the dough to over-rise and then collapse. Reduce the sugar in your recipe by about 1-2 tablespoons per cup of flour.

3. Increase the liquid: The lower air pressure at high altitudes can cause dough to dry out more quickly, so it's important to increase the amount of liquid in your recipe. Start by adding an extra 2-4 tablespoons of liquid per cup of flour and adjust as needed.

4. Increase the baking time and temperature: Baked goods may take longer to bake at high altitudes because the lower air pressure can affect the way heat is distributed in the oven. Increase the baking time and temperature by 10-25% and keep a close eye on your bread while it's baking.

5. Use a lower protein flour: Bread flour has a higher protein content, which can cause bread to rise too quickly and then collapse at high altitudes. Try using all-purpose flour or a flour with a lower protein content to help prevent this.

Remember that adjustments may vary depending on your specific altitude, so it may take some experimentation to find the right adjustments for your recipe. Also, keep in mind that these adjustments may affect the texture and flavor of your bread, so be patient and keep trying until you find the perfect balance for your altitude.