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I want to start baking bread again. I haven't done this for about 10 years and when I did I lived in Florida at sea level. I now live in TN and where I live our average elevation is 1800 ft above sea level. Will this affect the way the dough rises, etc.? Or do I need to be at an even higher elevation to worry about this?
I do not want to use a bread machine, atleast not yet.
I want to start baking bread again. I haven't done this for about 10 years and when I did I lived in Florida at sea level. I now live in TN and where I live our average elevation is 1800 ft above sea level. Will this affect the way the dough rises, etc.? Or do I need to be at an even higher elevation to worry about this?
I do not want to use a bread machine, atleast not yet.
Personally, I do not think that you will have any problems under 3500 ft.
I didn't think it was that high. Coming from the coast of FL it seems high. Every time I leave the plateau I get headaches until we come back up and my ears pop.
I first started baking bread when we moved here, which is at 5,000' elevation. So far, I use standard recipes I find online, make no adjustments, and the breads turn out great.
I know if I start canning, I'll need to make an altitude adjustment, and I think I've even seen an adjustment on the back of the Tollhouse choc. chip bag for altitude, but I haven't needed to do it so far.
I wouldn't worry about it...but if you are they make high-altitude flour...wonder why they have it in Casa Grande, AZ elevation about 1390
I just got my oven fixed and am going to make some tomorrow with the regular recipe and see how it goes. It's a little cold here, so my goal is to make a pot pie with leftovers and use the warmth of the oven to raise the dough.
I have been trying to find recipes on the internet (I found one) but most are for bread machines.
I've been following this post and trying to figure out how to put my thoughts into words...
I think I finally have.
It boils down to two things.
Yeast - and temperature of your water.
The amount of yeast you use is VERY important. You want to make sure that you follow the recipe exactly as stated. Some people think if their bread fell flat the last time, they need to use more yeast. NOT TRUE! A lot of times people start out with too much yeast and the bread rises, pops, and deflates... looking like it never rose in the first place.
SECOND thing-
Water temp. Unlike other recipes there is only ONE temperature that I have found to work universally with every bread recipe I've tried.
110 degrees Fahrenheit. Start with hotter water - keep a thermo in your measuring cup until it is exactly 110 degrees.
I have found this to be the perfect temp for baking bread . I'm not going to say no one has thought of this before - BUT -I don't think people realize how important it is to the outcome of the bread.
I moved from TN (well under 2000 ft) to the high desert of NM (6300-7000) ft. The only noticable difference in ANY cooking is a lower temp for bread and if you don't pressure cook your beans first it takes a LOT time to get 'em done.
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