| T O P I C R E V I E W |
| Blessed in Colorado |
Posted - Feb 09 2011 : 11:53:51 AM
Living at a High Altitude (9000 ft.) poses problems with our bread making even with making High Altitude adjustments. I was wondering what brand of yeast other farm girls use that might make a difference, our bread just does not seem to rise like it should. Any help would be appreciated.
Thank you.
Farm Girl Hugs,
Debbie
#1582
If you are lucky enough to live in the mountains you are lucky enough. |
| 5 L A T E S T R E P L I E S (Newest First) |
| Blessed in Colorado |
Posted - Feb 10 2011 : 07:51:00 AM
Hi Kathryn, no rush you rest and recuperate, the recipes can wait. I know what you are going through I have a torn Meniscus and Osteoarthritis in my left knee and will have surgery on the 17th of Feb. So, nothing is more important than you getting better. I will keep you in my prayers for a speedy recovery.
Farm Girl Hugs,
Debbie
#1582
If you are lucky enough to live in the mountains you are lucky enough. |
| RedHoopWoman |
Posted - Feb 09 2011 : 9:21:29 PM
Hi Debbie,I will look for your e-mail and get to typing up some of my recipes for you,I have a small fracture in my hip healing so I've been trying to copy some of my recipes to the computer files while I have some down time,I'll get some of them to you.
"Today's Mighty Oak is just Yesterday's Nut" |
| Blessed in Colorado |
Posted - Feb 09 2011 : 2:40:30 PM
Thanks ladies for all your helpful information. MaryBeth I sure will check out PleasantHillGrain.com and try some of there yeast.
Kathryn I have emailed you and would appreciate some recipes.
Farm Girl Hugs,
Debbie |
| RedHoopWoman |
Posted - Feb 09 2011 : 12:12:29 PM
Hi Debbie!
I am in Colorado too and I make bread all the time,what kind of trouble are you having with yours?Failure to rise or too quick a rise time?
I use either my sourdough start made from fermented organic grapes or I use plain old store bought yeast,the thing with our altitude is that sometimes the bread rises too quick,too fast and doesn't have time to fully devlop the flavor that homemade bread should have,my solution to that is to either punch it down several times before baking or put it in the refrigerator for a slower rise.
The other problem I might have is that if I leave it to rise too long before I place it in the oven,it overrises and then falls a little or wrinkles when I plae it in the oven,my solution in the final rise after shaping is to pop it in the over before it rises fully,and it tends to puff right up in the oven to it's full rise.
I don't know if this helps you or not,what kind of bread are you baking?
Sometimes coarser breads like whole wheat or rye don't rise quite like they should,usually I make a sponge out of my whole grain flour with my yeast and a little bit of honey and let that rise independently before I mix all the other ingredients in,this sometimes helps me get a better rise and a soften bread.
I see you live in Florissant,my Sister lived in Florissant until just a couple months ago,now she lives in Cripple Creek,pretty up there,I'm way South of you in Pueblo.
Well,let me know if I can help you,I can share some recipes that always work for me if you like.
"Today's Mighty Oak is just Yesterday's Nut" |
| Okie Farm Girl |
Posted - Feb 09 2011 : 12:07:25 PM
SAF...hands down. I LOVE this yeast. It is the fastest rising, most uniform yeast I've ever tried. You can order it from PleasantHillGrain.com.
Mary Beth
www.OklahomaPastryCloth.com
www.Oklahomapastrycloth.com/blog
The Sovereign Lord is my strength - Habakkuk 3:19 |
|
|
