High-Altitude Baking

If you have tried to bake with a bread machine at altitudes over 3,000 feet above sea level, you will know that it can either go just as planned, or you can experience a lot of frustration making adjustments to try to get a nice loaf of bread from the bread machine. The higher you go, the more compressed the air is, so flour tends to dry out and will absorb more liquid. Store your flour in airtight plastic containers, in the refrigerator if possible. You will probably have to add a tablespoon or two more liquid when you check the dough ball. Consider adding on a third or even a fourth rising period if you are still having problems with the texture and your machine is capable of this type of programming.