Category: Yeast Breads & Sourdough

Guidance on fermentation speed, hydration, proofing, and structure for breads and sourdough at altitude.

Best high altitude strategy for enriched doughs

Best high altitude strategy for enriched doughs

Cooking & Baking at Altitude

How altitude changes sourdough discard recipes

How altitude changes sourdough discard recipes

Cooking & Baking at Altitude

Why your crust hardens too fast at altitude

Why your crust hardens too fast at altitude

Cooking & Baking at Altitude

Should you use bread flour or all-purpose flour at altitude?

Should you use bread flour or all-purpose flour at altitude?

Cooking & Baking at Altitude

How to proof dough in a cold mountain kitchen

How to proof dough in a cold mountain kitchen

Cooking & Baking at Altitude

Challah at altitude: how to keep braids tall and even

Challah at altitude: how to keep braids tall and even

Cooking & Baking at Altitude

Focaccia at altitude without giant air tunnels

Focaccia at altitude without giant air tunnels

Cooking & Baking at Altitude

High altitude bagels: better chew without overproofing

High altitude bagels: better chew without overproofing

Cooking & Baking at Altitude

Bread machine baking at altitude: how to stop overflow and collapse

Bread machine baking at altitude: how to stop overflow and collapse

Cooking & Baking at Altitude

High altitude cinnamon rolls that stay soft

High altitude cinnamon rolls that stay soft

Cooking & Baking at Altitude