Do I need to make any high-altitude baking modifications for a galette crust, made in Boulder? Also, can the dough be made ahead of time?
This is the recipe for the crust (not a high-altitude recipe)
1 1/2 cup unbleached all-purpose flour (I used half whole wheat flour)
1/4 teaspoon salt
8 tablespoons butter, chilled
2 ounces cream cheese, chilled
1/4-1/2 cup of ice water
Any advice on whether I need to make any modifications would be greatly appreciated.
And I'd love to know if I can make the crust ahead of time, by a day ... Wednesday prep for Thursday's meal would be ideal. Thanks!