Oster P. N. 101017 - Manual (Page 52)

52
B
AKING AT
H
IGH
A
LTITUDES
At High Altitudes above 3,000 feet, dough rises faster. Therefore, when
baking in high altitudes some experimentation is required. Follow the
suggested guidelines. Use one suggestion at a time and remember to
write down which suggestions work best for you.
Guidelines:
1. 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 the dough forms a nice ball.
Along the way, feel free to ask questions.
You can call us toll free at
1-800-526-2832.