Does high altitude affect sourdough baking, and if so, what adjustments should I make for high-altitude bread baking?

Question

Does high altitude affect sourdough baking? If so, learn what adjustments you should make for high-altitude bread baking for better results.

Answer 1

Yes, high altitude affects sourdough baking. Reduce the amount of starter and water slightly, and shorten the proofing times.

Detailed Explanation:

At higher altitudes, the atmospheric pressure is lower, which affects the leavening process in sourdough. Dough rises faster because there's less pressure pushing down on it. This can lead to over-proofing and a collapsed structure. Additionally, liquids evaporate more quickly at higher altitudes, which can dry out the dough. Here's a breakdown of adjustments you can make:

1. Reduce Starter: Decrease the amount of starter you use by about 10-20%. This will slow down the fermentation process and prevent over-proofing.

2. Reduce Water: Lower the hydration of your dough by reducing the water content by 5-10%. This compensates for the faster evaporation rate.

3. Shorten Proofing Times: Monitor your dough closely and reduce both bulk fermentation and final proofing times. The dough will rise faster, so be prepared to shape and bake sooner.

4. Increase Oven Temperature: A slightly higher oven temperature (around 25°F or 15°C) can help set the crust faster before the dough over-proofs and collapses.

5. Strengthen Dough: Develop the gluten well through kneading or stretch and folds. A stronger gluten structure will better support the faster rise.

Pro Tip:

When baking at high altitude, consider using a slightly higher protein flour. The extra protein will help strengthen the gluten network and provide better structure to the dough, preventing it from collapsing during baking.