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High Altitude Yeast Baking Tips, Lora Brody's

High Altitude Yeast Baking Tips, Lora Brody's is a home-style recipe made with *****. Serves 1. You are baking not only in a high place - but in a dry place that can have sudden changes in barometric pressure.

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• *****

Zubereitung (Vorschau)

1. 1

   You are baking not only in a high place - but in a dry place that can have sudden changes in barometric pressure. All these issues impact on how yeasted bread kneads, rises and bakes.

2. 2

   Liquid: people who bake in dry conditions have to compensate for dehydrated ingredients. Flour is hydroscopic: it acts like a sponge. The drier your environment, the drier your flour will be. Dry dough makes dry, uninteresting bread. It is essential to add additional liquid to doughs made in dry climates. Liquid is anything that pours - and anything that melts during the baking - such as cheese. Fresh fruits and vegetables add liquid to dough as it is extracted during the knead cycle. Pureed fruits and vegetables are considered liquids.