Q&A High Altitude Baking
Return to FAQ page Q: Do I need to adjust when baking your recipes at high altitude?
Return to FAQ page Q: Do I need to adjust when baking your recipes at high altitude?
Return to FAQ page Q: The crumb of my bread is dense, with small holes, and sometimes there are dense areas in the bottom half of the slices. How do I fix this?
Early editions of our first book, Artisan Bread in Five Minutes a Day (2007), contained some errors, and this first note about resting times (that we wished we’d included): Resting times: In the book, a 1 pound loaf of non-enriched dough rests for 40 minutes. Some bakers will prefer the lighter texture you get with a longer rest– experiment […]
Hi — your book made our Thanksgiving! My grandmother always made cinnamon rolls for Thanksgiving and I had let the tradition go because they were so much work. But this year I saw the NYT article, ran out to buy the book, and we had cinnamon rolls for Thanksgiving dinner to my sister’s and my […]
Praise for Artisan Bread in Five Minutes a Day (2007) and its updated, expanded edition, The New Artisan Bread in Five Minutes a Day (2013): “Soon the bread will be making itself… The crusty, full-flavored loaf that results may be the world’s easiest yeast bread.” The New York Times “… even people who’ve spent their lives avoiding the kitchen can […]