Well ladies as you all know we moved and we moved to the moutains. Where the altitudes is high. If you box things you can cook in high altitudes. But, what I was wondering does anyone know how to do bread so it rise right and other things that don't come in a box. I tryed bread this week end in the bread maker came out not so good. Not fluffly like in Texas any ideas. Thanks alot Kris Tx :lol:
Kris, I'm part of another board at: www.oldfashionedliving.com Many of the ladies there bake lots of bread, and I'm sure if you ask them, they'd love to help you out! I love to bake bread, but I don't live at high altitudes, so I don't know.
Jackie: What a wonderful web site. If any of you other ladies look at this message you all should go over. Thanks again. Kris TX :lol:
I've tried making bread, and it NEVER rises! I try what people tell me and it won't work, I don't know why! My mom, dad and sister are GREAT bread makers!
Have you tried "proofing" the yeast? I've found that to help. You take the yeast, add it to a half-cup water and flour and let it sit until it starts bubbling and gets kind of spongy. Then you add the other ingredients. (Be sure to subtract the half-cup from the total amount...if the recipe calls for 1 cup water, you put in a half cup when you proof and another half cup when you would normally add it. Same with the flour.
Hi, Kris! I used to be awful at baking bread because of problems getting the yeast to work properly. Room temperature had a lot to do with it. What finally helped me was a trick I learned at a Tupperware party: after you mix the dough and knead it, put it in a large (greased) Tupperware bowl, close the lid and place it in a sink half full of hot water. When the dough has risen, the pressure will cause the lid to pop open! I have done this with and without a bread maker and it works wonders! (I have a breadmaker now, but I usually put it on "dough" cycle, take out the dough and let it rise in the bowl in the sink and then bake it in the oven.) Jackie's suggestion of yeast proofing is excellent. That way you can be sure your yeast is not at fault. This works with active dry yeast as well as those little blocks of "live" yeast. I have never lived at high altitudes, but I remembered that my Wycliffe cookbook (it's published by the Wycliffe Bible Translators) has a page on high altitude adjustments. Here's what it says: For cakes, cookies and biscuits: adjustment/ingredient at altitudes 3000-7000 ft. (1200-2400 meters) decrease surgar per cup 1-3 tablespoons increase flour 2 tablespoons increase temperature 15-25 degrees F decrease cooking time decrease beating time of egg whites: soft peaks only For yeast dough: decrease rising time increase liquid For stove-top cooking: increase boiling point by adding salt increase liquid and cooking time increase cooking time for deep frying and cook at lower temperature maintain cooking time for candies, jellies and syrups For pressure canning: increase pressure 1 pound for every 2000 feet above sea level or increase time by 5% For water bath canning: increase time 2 minutes for every 1000 feet above sea level HTH! Blessings,
Jackie and Anne, Thanks for the suggestions for getting the bread to rise! I'd never tried either of those methods, just the old tried and true that seemed to work for everyone but me! :shock: Wow, that'd be a great day if I actually made bread and it raised and I could put it in the oven and get a good looking finished loaf!!! COOL! I HOPE it works. I will be trying those things! Thanks again!!!
