Can you make bread and buns in the mountains?
We got a call from California this week, I can make great bread in L.A. but at my cabin in Montana, it doesnt turn out so well.
We would like to help. This summer, you might find yourself at a cabin or in an RV high in the mountains. That doesnt mean you cant enjoy great bread.
Yeast products are not as sensitive to altitude as chemically leavened products. We have worked with yeasted breads at almost 11,000 feet in the Rockies. The trick is realizing that you are working with living creatures and giving them the culture that they need to thrive ina warm, moist environment. In a healthy culture, yeast organisms feed on the sugars and starches in the dough, multiply rapidly, and expel carbon dioxide gases that make the dough rise. If the dough is not moist enough, it will take much longer for the dough to rise. Yeast organisms are very sensitive to temperature. If the dough is too cool, the yeast organisms do not multiply as rapidly and produce less gas.
The recipe that works so well for you on the coast may not work so well in the Rockies. But it may not be the altitude; it may be the humidity. In a humid...
To view and download this full PLR article, you must be logged in. Registration is completely free. Once you create your account, you will be able to browse, search & downlod from our PLR articles database of over "1,57,897+" on 1,000's of niches and 200+ categories without paying a penny. Click here to signup...
