In December I moved from sea-level to Salt Lake City, which is about 4200 feet above sea level. When I loved at sea level my bread always came out perfect, but since moving here, when I try to make bread it comes out rock solid on the outside and spongy/moist on the inside. I've asked a few people what to do and they just say "Add some extra water" or "Adjust the amount of yeast", which is NOT helpful because they never tell me how much (I am neither a mathematician nor a scientis, so telling me to just experiment will end up with a disaster).
Sooo...does anyone have any good recipes for whole-wheat bread baked at high elevation? The only thing I'm picky about is that it doesn't include things like powdered milk (which I've seen in a few recipes). The recipe I used before just called for flour, yeast, warm water, butter (I just used smart balance), milk (I used rice milk...milk plugs up my sinuses so I try to consume as little as possible), salt, and a teeny amount of sugar, plus I'd add flax seeds and ground up walnuts to it.
Thanks in advance!
Sooo...does anyone have any good recipes for whole-wheat bread baked at high elevation? The only thing I'm picky about is that it doesn't include things like powdered milk (which I've seen in a few recipes). The recipe I used before just called for flour, yeast, warm water, butter (I just used smart balance), milk (I used rice milk...milk plugs up my sinuses so I try to consume as little as possible), salt, and a teeny amount of sugar, plus I'd add flax seeds and ground up walnuts to it.
Thanks in advance!
