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1. Atmospheric pressure is less at high elevations which makes the dough rise faster. In
Utah, the dough can rise 2
1
⁄2 to 3 times its volume in the first rising before it is ready to
punch down. Recipes need less yeast as the altitude increases to slow the rising so that
the dough has time to develop a good flavor and texture. The higher the altitude, the
greater the internal pressure on baked goods; therefore, the faster they rise.
2 . Sugar weakens the cell structure of the dough so it must be reduced to have adequate
rising.
3. Salt is increased to avoid overproofing.
4. The addition of gluten helps to protect the cell structure of the dough from over stretch-
ing so that it doesn’t have a coarse texture, and the product will not fall. The automatic
bread machine tends to over knead at higher altitudes making it necessary to add gluten
to the recipe.
5. Liquids evaporate faster at higher altitudes. If the bread is not rising enough, it is a mois-
ture problem and not the yeast.
More Information :
Flour is very dry at high altitudes; thus, it absorbs more liquid. In many cases, less flour is nec-
essary to achieve the proper dough consistency.
Use yeast before expiration date. Use regular active dry yeast or quick or rapid rise yeast, not
compressed yeast. If using bulk yeast, keep refrigerated or frozen. If using jarred yeast and it
has been open more than 2 months, check its freshness with the following test.
To test yeast, use a liquid measuring cup and fill to the
1
⁄2 cup level with warm water (11 0 ° -
115°F). Add 1 teaspoon granulated sugar and 2
1
⁄4 teaspoons of yeast. In 3 or 4 minutes, it will
have absorbed enough liquid to activate and will start rising to the surface. If at the end of 10
minutes, the yeast has multiplied to the 1 cup mark, it is very active. The yeast mixture may be
used immediately in your Toastmaster Bread Box in any recipe calling for 2
1
⁄4 teaspoons of
yeast. (Remember to adjust your recipe for the
1
⁄2 cup of water used in the test and do not add
additional yeast.)