I was feeling a little down in the dumps today. I don’t know how everyone else copes with the blues, but for me, baking has always been the answer. I have talked about before how living at a high altitude can make baking difficult, but lordy! The bread monster I produced today is beyond anything I have done in the past!
I read a few web pages about high altitude baking before I started today. For gluten free baking at high altitudes, it is recommended that you:
1. increase the heat by 25 degrees.
2. Add 1 tablespoon of flour for each 1,000 feet over 3,500 feet altitude.
3. Decrease liquid by 1 tablespoon per 1,000 feet over 3,000 feet altitude.
And so I began. I can only wonder how much this stuff would have grown if I had used the directions printed on the bag! For more on this wonder loaf, click here.