Oster deluxe bread and dough maker - Manual (Page 56)

Baking High Altitude
At High Altitudes above 3,000 feet, dough rises
faster. Therefore, when baking in high altitudes
some experimentation is required. Follow the
suggested guidelines. Using one suggestion at a
time and remember to write down which
suggestions work best for you.
Guidelines:
Reduce the amount of yeast by 25%. This will inhibit the bread
from over rising.
2. Increase salt by 25%. The bread will rise slower and have less of a
tendency to sink.
3. Watch your dough as it mixes. Flour stored at High Altitudes tends
to be drier. You might have to add a few tablespoons of water,
until dough forms a nice ball.
Along the way, feel free to ask questions. You can call us toll free at
I - 8 0 0 - 5 2 6 - 2 8 3 2 .