{"id":144,"date":"2008-02-10T22:57:06","date_gmt":"2008-02-11T05:57:06","guid":{"rendered":"https:\/\/artisanbreadinfive.com\/?p=144"},"modified":"2023-09-03T07:52:12","modified_gmt":"2023-09-03T12:52:12","slug":"qa-high-altitude-baking","status":"publish","type":"post","link":"https:\/\/artisanbreadinfive.com\/2008\/02\/10\/qa-high-altitude-baking\/","title":{"rendered":"Q&#038;A High Altitude Baking"},"content":{"rendered":"<p><a href=\"https:\/\/artisanbreadinfive.com\/?page_id=1479\" target=\"_self\" rel=\"noopener noreferrer\"><strong>Return to FAQ page<\/strong><\/a><\/p>\n<p><em><strong>Q: Do I need to adjust when\u00a0baking your recipes at high altitude?<\/strong><\/em><!--more--><\/p>\n<p>A: The\u00a0standard <a href=\"https:\/\/artisanbreadinfive.com\/2013\/10\/22\/the-new-artisan-bread-in-five-minutes-a-day-is-launched-back-to-basics-updated\/\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Master Recipe<\/strong><\/a> works beautifully, with no adjustment needed, at Denver&#8217;s modestly-high elevation (about 5,280 feet\/1,610 meters). But many people have asked about baking at more extreme altitudes, like, for example, a hundred miles up the road in Vail, Colorado, at 10,000 feet. If you&#8217;re getting dense, flat results at higher altitudes, here are some thoughts:<\/p>\n<p>Altitude can affect\u00a0how yeast behaves&#8211; it rises too\u00a0quickly, and\u00a0then it collapses because there isn\u2019t enough structure to support it. So you can\u00a0try things that inhibit it from rising so fast&#8211;and modify\u00a0the recipe to add more structure to the dough:<\/p>\n<p>Decrease the yeast\u00a0and give it more time for the initial rise. See our <a href=\"https:\/\/artisanbreadinfive.com\/2007\/12\/19\/low-yeast-version-of-our-master-recipe\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>low-yeast FAQ<\/strong> <\/a>to see how low you can go. This slows things down, which helps with the altitude problems.<\/p>\n<p>Replace the all-purpose flour with bread flour, which has more gluten, which will give it more structure. This may cause your dough to be drier, so you may end up adding <a href=\"https:\/\/artisanbreadinfive.com\/2008\/02\/10\/qa-flour-and-water\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>a little more water.<\/strong><\/a><\/p>\n<p>Assuming you like the flavor and aren&#8217;t on a salt-restricted diet, consider a saltier dough&#8211;salt inhibits fast yeast growth. If you go this route, use the higher end of our salt range in the ingredients list (1 1 \/2 tablespoons of coarse salt for a four-pound batch).<\/p>\n<p>The<a href=\"https:\/\/artisanbreadinfive.com\/2013\/11\/22\/the-refrigerator-rise-trick-on-crazy-busy-thanksgiving-morning-fresh-rolls-kurbiskernbrot-from-the-german-alps\" target=\"_blank\" rel=\"noopener noreferrer\"><strong> refrigerator rise trick<\/strong> <\/a>may also help with high altitude baking.<\/p>\n<p>More in\u00a0<a href=\"https:\/\/www.amazon.com\/gp\/product\/1250018285\/ref=as_li_tf_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=1250018285&amp;linkCode=as2&amp;tag=arbrinfimiada-20&quot;&gt;The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking&lt;\/a&gt;&lt;img src=&quot;https:\/\/ir-na.amazon-adsystem.com\/e\/ir?t=arbrinfimiada-20&amp;l=as2&amp;o=1&amp;a=1250018285&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important\" target=\"_blank\" rel=\"noopener noreferrer\"><em><strong>The New Artisan Bread in Five Minutes a Day,<\/strong>\u00a0<\/em><\/a>and our other books.<\/p>\n<p><strong>Note: <\/strong>BreadIn5.com is reader supported. When you buy through links on the site, BreadIn5 LLC earns commissions.<\/p>\n<p><a href=\"https:\/\/artisanbreadinfive.com\/?page_id=1479\" target=\"_self\" rel=\"noopener noreferrer\"><strong>Return to FAQ page<\/strong><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Return to FAQ page Q: Do I need to adjust when\u00a0baking your recipes at high altitude?<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[5],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Q&amp;A High Altitude Baking - Artisan Bread in Five Minutes a Day<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/artisanbreadinfive.com\/2008\/02\/10\/qa-high-altitude-baking\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Q&amp;A High Altitude Baking - 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