Regardless of using sourdough starter or commercial yeast, any bread that relies on bulk fermentation takes less time at higher altitudes than recipes at sea level. For me, an "overnight" is more like 6 hours. Actually letting it go overnight means sticky, floppy dough - good for focaccia or "no-knead" breads, but bad for a boule.
The King Arthur Baking guide to baking at high altitude goes into detail on what to tweak, what that change possibly does, and why it works. For me, I've found that a touch more flour than called for and less time (usually) does the trick for yeast breads.
#baking #science
A feral Natalie /
npub188…c5rpa
2024-12-08 00:20:00
Author Public Key
npub1883w9s8zh04ewj5s9u6clvkye82h87z55r8ywnkdul5rchrmgs2qec5rpaPublished at
2024-12-08 00:20:00Event JSON
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"content": "Regardless of using sourdough starter or commercial yeast, any bread that relies on bulk fermentation takes less time at higher altitudes than recipes at sea level. For me, an \"overnight\" is more like 6 hours. Actually letting it go overnight means sticky, floppy dough - good for focaccia or \"no-knead\" breads, but bad for a boule.\n\nThe King Arthur Baking guide to baking at high altitude goes into detail on what to tweak, what that change possibly does, and why it works. For me, I've found that a touch more flour than called for and less time (usually) does the trick for yeast breads.\n\n#baking #science",
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