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