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High Altitudes and Your Bread Machine — 2 Comments

  1. Have almost gone crazy trying to get a really good loaf out of my $300 bread machine at 4,900 ft. By far the most important changes I’ve made are reducing the yeast and lowering the proving temperature. You can also reduce the proving time, but lowering the temp allows for a slower proving over the normal period of time, which for me has produced a better texture.

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