[Sca-cooks] baking at high altitudes

[Stefan li Rous]

Shoshanna said:

<<< I'll see if I can lighten it up some and I'll post my success or  
failure
whichever it is.  At over a mile up yeast does some strange stuff so who
knows! >>>

You mentioned this before in another message as well but you also  
mentioned that it was dry? cool? there also as well and I was  
wondering if it was the dryness or the altitude which was bothering  
the yeasts. Does starting with more yeast not solve this problem? Or  
is it less that the yeast aren't multiplying but that they don't put  
out as much CO2? Bear, other bakers? any comments? I might have  
thought that the lower air pressure might make the generated CO2 go  
further and puff up the bread more.

For many other dishes I guess you can solve things by using a  
pressure cooker, but I guess that doesn't work for baking...

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****