Oster P. N. 101017 Manuel d'utilisateur télécharger pdf (Page 52)

BAKING AT HIGH ALTITUDES

At High Altitudes above 3,000 feet, dough rises faster. Therefore, when

baking in high altitudes some experimentation is required. Follow the

suggested guidelines. Use one suggestion at a time and remember to

write down which suggestions work best for you.

Guidelines:

1. Reduce the amount of yeast by 25%.

This will inhibit the bread from over-rising.

2. Increase salt by 25%. The bread will rise

slower and have less of a tendency to sink.

3. Watch your dough as it mixes. Flour stored

at High Altitudes tends to be drier.

You might have to add a few tablespoons

of water, until the dough forms a nice ball.

Along the way, feel free to ask questions.

You can call us toll free at

1-800-526-2832.

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Oster P. N. 101017 Manuel d'utilisateur Page 52