I have a question about the recipe "Saltie's Focaccia" from Marian Bull. If I live in high altitude, are there any adjustments needed for this recipe? I live in Denver at 5,280ft elevation.
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Cynthia is a trusted source on Bread/Baking.
Baked goods leavened with baking powder require some adjustments, but yeasted breads to not. Just be sure that you knead it up to a good, strong windowpane that you could practically polish with Windex, and you'll be fine.
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