Recipe: bread machine baking in high altitudes.- more information for

Altitude:

At high altitudes (900m and above), water evaporates more rapidly and fermentation (rising) is faster. Therefore, it is important to make slight adjustments. If you are using your Home Baker at high altitudes, reduce the yeast in your recipe by 25% and add another 1-2 tablespoons of water. Further experimentation may be required, such as reducing sugar or increasing salt slightly.

Adjusting Bread Machine Recipes
For High Altitude:

Source:By Pat Kendall, Ph.D., R.D.
Food Science and Human Nutrition Specialist
Colorado State University Cooperative Extension
January 1, 1997

Whether you are the new owner of a bread machine or pulling yours out of the closet to give it one more try, don't be too disappointed if the recipes that come with the machine don't produce the finest loaf you've ever experienced. It's not you; but Colorado's high, dry, thin air that's causing the problem.

Bread machines are designed for appropriate proofing at sea level. As altitude increases, there's less air pressure to resist the rising dough, allowing it to rise more quickly. Without adjustments, the dough may overrise and fall, causing the bread to become dense or coarse in texture. Overrising at the final stage of proofing may cause a mushroom-like top.

In addition to altitude, Colorado's low humidity poses a problem. Flour has a moisture content of approximately 12 percent. When it is stored in an arid climate, its moisture content decreases. As a result, you may need to add additional liquid to achieve optimal dough elasticity and protect the motor from stalling.

One or more of the following recommendations may be beneficial in troubleshooting altitude and humidity differences.

Decrease yeast by 1/4 to 1/2 teaspoon for every package (2-1/2 teaspoons) called for in the recipe. Also, use regular active dry yeast, not the fast-acting variety.

Add a little salt. Although nutritionists recommend reducing salt for health reasons, salt inhibits the action of yeast and promotes slower rising. Increasing salt from the usual 1 teaspoon to 1-1/2 teaspoons per recipe often can significantly improve bread texture without affecting taste. At 1-1/2 teaspoons per loaf, the sodium content is 150 milligrams per slice (assuming 20 slices per loaf), which is similar to commercial breads.

Add 1 to 2 tablespoons of additional liquid per cup of flour in the recipe. Be careful, however, not to add too much liquid. If the bread dough does not come clean from the sides during the final stages of mixing, there is too much liquid in the system.

Use a longer mixing cycle, if available. If your machine has both sweet and white bread settings, use the sweet bread one. Its longer mixing cycle may help control over-proofing by allowing the gluten in the dough to develop more fully.
Add a little gluten and/or lecithin. As a last resort, these additives may help stabilize the structure of the bread so it is less likely to fall. They often can be purchased at health food stores.

An excellent source of altitude-adjusted recipes for making breads, both in bread machines and regular ovens, is Colorado State University Cooperative Extension's bulletin, "Making Yeast Breads at High Altitudes." Copies are available from the Colorado State Cooperative Extension office in your county or the Cooperative Extension Resource Center, 115 General Services, Colorado State University, Fort Collins, CO 80523. The price of $4 includes postage and handling.