Are there high altitude modifications needed?

I have made bread all my life in Colorado with no modifications, but I see a lot of recipe comments that indicate that there are modifications that are needed. I want to make this right so any advice would be appreciated.

Angela
  • Posted by: Angela
  • November 28, 2023
  • 472 views
  • 1 Comment
Farmhouse Whole Wheat Bread
Recipe question for: Farmhouse Whole Wheat Bread

1 Comment

Emmie
Emmie November 30, 2023
I didn't see anything about modifications for that specific recipe at altitude, but honestly, I'd do what's been working for you. If you're looking to try something to be sure, I'd recommend following King Arthur Baking's tips, since it seems that rising times are faster at altitude:

Decrease the amount of yeast in the recipe by 25%, and make water/flour adjustments as necessary to get a dough with the correct texture. Make sure your bowl has plenty of room for the dough to rise in. Since rising times are much shorter at higher altitudes, you have a number of options to help its flavor.

Give the dough one extra rise by punching it down twice before forming it.

Try covering the dough and placing it in the refrigerator for its first rise, to slow the action of the yeast give the dough more time to develop.

If you have sourdough starter on hand, use it to replace a portion of the liquid in the recipe (25% is a good place to start). If you don't have any sourdough starter, make a quick sponge by mixing the yeast, liquid, and 1 to 2 cups of the flour called for in the recipe. Cover and let the sponge work for a few hours in the refrigerator to develop it before proceeding.

https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
 
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