I took a wonderful course you offered at Sur La Table back in 2000, then soon after moved to Colorado and the SF Bay area, now living in both places. In CO (alt. 6,000 ft) I had really bad luck at making any bread other than pizza dough, especially multigrain breads, and basically gave up.
I started by reducing the yeast and salt in my doughs by about 1/4 to 1/3, resulting in a dense loaf. Using the normal amount of yeast caused the bread to overrise and fall and become concave. Do you (or anyone else) have any suggestions or tricks for high altitude baking?
Edited by kellycolorado, 05 October 2004 - 03:21 PM.