BREAD MACHINE- High Altitude Adjustments
Na aanleiding van die probleem met brood wat plat val in broodmasjien. My broodmasjien se handleiding het die volgende inligting:
High Altitude Adjustments
At altitudes above 3000 feet, flour tends to be drier and absorbs more liquid. Slightly more liquid or less flour may be required.
Dough rises faster at higher altitudes. Either sugar, yeast or liquid should be adjusted slightly to prevent over-rising.
See below for guidelines:
| ADJUSTMENT ALTITUDE: | 3000 ft | 5000 ft | 7000 ft |
| Reducing yeast. For each teaspoon, decrease by: | ⅛ teaspoon | ⅛ – ¼ teaspoon | ¼ teaspoon |
| Reducing sugar. For each tablespoon decrease by: | 0 – 1 teaspoon | 0 – 2 teaspoon | 1 – 3 teaspoon |
| Increasing liquid. For each cup, add: | 1 – 2 tablespoons | 2 – 4 tablespoons | 3 – 4 tablespoons |
Since every recipe is different, some experimentation may be necessary to give the desired result.
Suneth van Rensburg
