[Sca-cooks] baking at high altitudes
Stefan li Rous
StefanliRous at austin.rr.com
Wed Feb 25 01:19:31 PST 2009
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 ****
More information about the Sca-cooks
mailing list