Author Topic: high altitude adjustments  (Read 538 times)

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Offline judyDenver

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high altitude adjustments
« on: March 27, 2013, 08:55:03 PM »
I live in Denver at 5280 ft.  Do I need to be concerned about increasing or decreasing any ingredients? 

Lately I have been using Caputo 00 flour.  Does 57% sound ok?
With ap flour, about 60%?



Offline Bill/SFNM

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Re: high altitude adjustments
« Reply #1 on: March 27, 2013, 09:06:56 PM »
I live in Denver at 5280 ft.  Do I need to be concerned about increasing or decreasing any ingredients? 

Lately I have been using Caputo 00 flour.  Does 57% sound ok?
With ap flour, about 60%?


You can search the forum for a number of discussions about this. Short answer is to try first with no adjustments and you may be fine. You may need to decrease yeast due to lower atmospheric pressure and to increase hydration due to dryer air.