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Baking bread at High Elevation

S Smithsson

pollinator

Posts: 251

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posted 3 years ago

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HI everyone

I live at 7400 feet elevation and would like to get back to sourdough baking, and bread baking in general. I learned from my last foray that NO added yeast is needed when baking bread with a sourdough starter (that bread machine bit the dust after the dough monster bubbled up and all over it!)

I'd like to try a sourdough rye or pumpernickel next.

Do you have any tips, techniques, or recipes to share that work at a high elevation? Or a funny story!!

Sandy

Zone 6b, dry, high desert in New Mexico 7500' elevation

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Anne Miller

steward

Posts: 18087

Location: USDA Zone 8a

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posted 3 years ago

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This post will help:

https://permies.com/t/171898/kitchen/High-altitude-grid-baking#1349141

Try this:

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

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Dorothy Pohorelow

pollinator

Posts: 269

Location: Southeast corner of Wyoming

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posted 3 years ago

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I have found this group on Facebook to be extremely helpful. They have a wide range of experiences and just reading posts have helped improve my cooking and baking at 6000 ft altitude. Some are much higher then both of us.

https://www.facebook.com/groups/highaltitudebakingandcooking

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