Breads and High Altitudes

High altitude adjustments:
• Baking yeast bread at high altitudes actually presents very few problems; however, a few factors must be considered. The following adjustments may help convert a regular recipe into suited for high altitudes.

• Decrease yeast by 1/2 teaspoon for every tablespoon of yeast in the recipe (1 foil package = 2 1/2 teaspoons).

• Decrease sugar by 1 teaspoon for every tablespoon of sugar in the recipe.

• Dough tends to rise faster in higher altitudes; the higher the alti...