If you live in a high altitude area (elevation of 3,000 feet and up), you already know that there are certain changes you need to make when you're cooking and baking. The air pressure is lower and the atmosphere is drier, which means that many factors are different, from the temperature at which water boils, the cooking or baking times of certain foods, and temperature at which certain foods should be cooked.
Bread machine baking is no different. A spokesperson for Zojirushi (Maker of the Zojirushi Home Bakery Supreme) suggests trying the following changes individually or together until you achieve success: Decrease the yeast by 1/4 to 1/2 teaspoon Decrease the liquid by 1 to 2 tablespoons Decrease the sugar, honey or other sweetener by 1/2 teaspoon
Meanwhile, according to the Home Economics Department at the University of Wyoming, additional tips you can try include: Stick to smaller-sized loaves, since the proofing time for larger loaves tends to overproof the loaves in high-altitude climates. For fallen loaves, in addition to decreasing the yeast and/or the sugar as Zojirushi suggested, try increasing the salt by 1/8 teaspoon per 3 cups of flour.
Experimenting with these tips will have you making perfect loaves of bread in no time.
