Hi all high altitude bakers! Do you typically adjust your recipies - TopicsExpress

Hi all high altitude bakers! Do you typically adjust your recipies for the high altitude? Ive learned more flour, more liquid, less yeast and less sugar should be used (compared to reciepies designed for sea level baking) but just recently read too that the dry yeast should be mixed with ice water instead of warm water. For some reason it just feels so wrong to mix yeast with cold water, though! How do you adjust your recepies and do you use ice water for the yeast, i.e. does it work better?

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