When we lived in Eureka, I could whip up a sourdough starter in my sleep, and my French bread would taste better than almost anything I could buy at a bakery. I could follow recipes to the letter, and rarely would anything go wrong.
But then we moved on up in the world . . . to 8400′, and my breadmaking talents went to hell.
I tried using that expensive high altitude flour, and adding vital wheat gluten. I followed some high altitude baking tips, cut back on the yeast and salt, and added more liquid.
But bread baking tips are all anyone can give. High altitude baking is nothing but a big science experiment. I had a few successes while we were at our new house, but most of the time, my bread ended up looking like an exploded volcano.
Anyone have any high altitude bread baking tips you’d care to add?