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Salt
Salt is necessary to balance flavor in breads
and cakes; it also limits growth of yeast. Do not
increase or decrease amount of salt shown in
recipes.
Sugar
Sugar is important for color and flavor of
breads. It also serves as food for yeast since it
the supports fermentation process. Recipes in
this book that call for sugar require granulated
sugar.
Important: Do not substitute powdered sugar.
Artificial sweeteners cannot be used as
substitute, as yeast will not react properly with
them.
High-Altitude Baking
In high-altitude areas (over 3,000 feet) dough tends to rise faster, as there is less
air pressure. Therefore, less yeast is necessary. For more information on High
Altitude Baking guides contact:
Colorado Cooperative Extension Resource Center
Toll free: (877) 692-9358
E-mail: CERC@vines.colostate.edu
Website: www.ext.colostate/edu/depts/coopext
In dry climates, flour is drier and requires slightly more liquid.
In humid climates, flour is wetter and will absorb less liquid, so less liquid is
required.