I adjusted the recipe, using less water and less yeast. Having lived at low altitudes all my life, I hadn’t even thought about it. When you’re at higher altitudes, the lower air pressure causes everything to rise very quickly and then fall, which means any recipe that has yeast or needs to rise needs to be tweaked. Then, one of our fans mentioned altitude. I bought some fresh yeast, tried again, and Ppppbbbt. The water was too hot (or too cold) and the yeast just got tired and decided to take a nap. It would look beautiful until about 30 minutes before it was done and then it would quickly deflate, leaving me with a loaf of bread that looked like someone had sat on it mid-bake.Īt first I thought maybe it was the yeast. ![]() ![]() After moving, I just could not get my bread to hold its rise. If you’ve been following us on Facebook, you’ll have seen a few random questions here and there about baking bread.
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