My grandma's bread recipe changed after I moved to Denver, took 5 tries to fix

Back in Chicago her rolls proofed in 45 minutes but at 5,280 feet they kept collapsing until I cut the yeast by a third and added an extra half cup of flour, has anyone else had to rewrite a family recipe just because of altitude?

1 comments

1 Comment

davis.ivan29d ago

That collapse after moving to Denver is wild, my buddy had the same thing happen with his mom's sourdough starter when he transferred out there from Ohio. He kept blaming the tap water until a baker at a farmers market told him it was the altitude doing a number on the gluten structure. Took him a month and a half of flat bricks before he finally figured out the same trick you did, just less yeast and a stiffer dough.