Related to the section above regarding baking temperature, I usually need to change the baking time when I bake sourdough bread here at a high altitude. As I said abov… See more

Flour is usually drier at high elevation, and I can attest to that. But this isn’t always the case, and like I always say: adjust the dough hydration to suit the flour you have on hand. D… See more

Because air pressure is reduced at a higher altitude, you might find reducing your preferment—in our case, our sourdough starter or levain—in a recipe might help control fer… See more

You might find that your sourdough starter has increased fermentation activity at high elevations, but I’ve not found this to be a huge issue. Your daily refreshment cycle for your starte… See more