Winter thunder rumbles across the meadow, with snow and sleet not far behind. Such is life in the mountains, where seasons change overnight, with little warning. And, they'll change back again, tomorrow.So, I’m keeping busy baking bread. If you think high altitude gardening is a challenge, try baking a yeast bread from scratch. Dry, thin air wreaks havoc on traditional recipes and Betty Crocker is not much help. Her high altitude recipes say ‘over 3,000 feet.’ I live above 7,000 feet so, with most recipes, I'm winging it.
I’ve learned...
- Rapid rise yeast is the proverbial recipe for failure. Breads rise faster at high altitudes. I have better luck with an instant active yeast, using less than the recipe calls for.
- A little extra water helps if the dough is too dry.
Seems silly, to me, to pay $3.50 for a loaf of artisan bread when the ingredients cost about 50 cents. Here's a yummy French Bread Recipe to try the next time you're snowed in.
French Bread
- 1 1/4 cups warm water
- (add more water, by tablespoons, until bread dough is moist)
- 1 packet active dry yeast
- (less 25%, if you're at high altitudes of 5,000 feet or more.)
- 1 tablespoon granulated sugar
- 1 tablespoon shortening, melted
- 1 1/2 teaspoons salt
- 3 1/2 cups flour
16 comments:
I'm also at about 7,000 ft. However, instead of having a problem with the yeast rising way too fast, my problem is that it hardly works at all. So, it seems like I should add more yeast rather than less. Don't assume I'm using too hot or cold of liquid, it's the same recipe I've used for the last 20 years and it's always been great at other elevations, it's just been since I moved here that it's not working anymore.
Hello Park City from Evanston, WY! We're neighbors! I found this post doing a google search after my regular roll recipe failed. Thanks for the high altitude cooking tips! I've never made adjustments for the altitude in my cooking, but maybe I should start. :)
I'm from Laramie, WY and we're at 7200 feet. I was afraid to try making my own bread here (originally from WI) but after seeing this recipe, I'm willing to give it a try!
Laramie is a pretty place. And, I know exactly how you feel. We moved to the mountains from Minnesota. Anyhoo, give it a shot and plz let me know how it turns out!
I live at 7800 feet and it is really hit or miss. Some of my recipes act quite normal while others remind me of trying to get my 15 yr old nephew to rise out of bed on saturday morning. Nearly impossible......What I do know is that watched bread never rises, and if at first you don't succeed, try, try again. (and keep good notes)
LOL ~ I think you're onto something with this analogy. Raising a teen is, indeed, as trying as yeast breads. I've made this recipe a hundred times. But, I made it yesterday and it was a flop. Still tasted pretty good though... ;>)
Try adding about 3-4 Tbs. of chopped fresh rosemary. It adds a wonderful flavor and aroma.
A sprinkle of Rosemary sounds delightful. :)
We live at 6000 ft and have had great success with the New York Times no knead bread recipe. No alterations.
The no-knead bread is amazing and never seems to fail-even in dry northern NM (7k+). Can't wait to try this recipe and the other artisan loaf you have on this site.
The no-knead bread is amazing and never seems to fail-even in dry northern NM (7k+). Can't wait to try this recipe and the other artisan loaf you have on this site.
Hi, Lisarae!
I'm so happy to hear this. I just returned from your lovely state -- celebrated the centennial on a horseback ride. San Acacia, NM -- ever heard of it? Darling little town.
OK... I just failed at "no knead bread" I used the cooks illustrated change for whole wheat. It called for 2 c white flour, 1 c whole wheat. Otherwise no changes. It came out heavy. Just like all my breads at altitude. I am in Truckee, Ca 5800ft. I think maybe my house was too cold for the initial long rising. Plus, the 1/4 t yeast sounded like so little. Any suggestions??
Hi, Greta;
I'm sorry to hear this and I wonder if, perhaps, my directions were confusing? I'll re-write those to be more clear.
A packet of yeast is 2.25 tablespoons. I knock that down to a little less than 2 tablespoons. But, I fear I might have given you the impression this should be reduced to just 1/4 tbs.
Wheat flour will make your bread dough heavier. Consider adding 1/3 cup of gluten flour to your wheat breads. It will help with rising and texture.
Hope that helps.
A packet of yeast is 2.25 teaspoons. I only live at 2500 feet, I know not high altitude, I am trying to help out a friend in Colorado.
We live at 8500 feet (moved here from Ne---very flat). Not only do I bake my own bread, it has to be gluten free as well. Got it to an art now! I do use a packaged mix, which calls for eggs. Plan to make some regular yeast bread and see what happens. Can always fry the dough! As for baking cakes, I add an extra egg and barely beat the eggs. More like break the yolks with a fork and stir them a little. Cakes have turned out much better-all made from scratch. It's always an adventure!
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