I’ve been baking bread regularly now for a couple of months. I’ve notice some days it turns out, some days…not so much. I’m looking for the texture of the bread I had when I was first married. My mother-in-law made homemade bread – well she made everything homemade.
The bread she made was soft, aromatic and luscious to bite into. So much so, that I once ate a whole loaf when it came out of the oven. I had such a stomach ache I didn’t have any bread for awhile after that.
We are at 4,000 feet, and as you can imagine, bread can be more than a little finicky at these altitudes. As can other things. We are going to start with bread, and branch out from there. I’ve decided to keep a log for the purpose of discovering what part, if any, the weather plays in baking bread, and if we can predict how the finished product will turn out.
We are going to track:
- temperature
- time
- barometric pressure
- type of bread
- ???
I’m sure I’m forgetting something, but I’ll get the details worked out and if anyone wants to do this with me, it will be fun and we’ll have good eats.
Next, I’ll begin adding the tips I’ve already acquired for high altitude baking. Until next time, take care.
This is where I will be keeping my log.
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