We are at 4,000 feet, and as you can imagine, bread can be more than a little finicky at these altitudes. As can other things. We are going to start with bread, and branch out from there.
I’ve decided to keep a log for the purpose of discovering what part, if any, the weather plays in baking bread, and if we can predict how the finished product will turn out.
We are going to track:
- barometric pressure
- type of bread
I’m resisting the urge to try to remember from today what the temperature was and all that. This should be a lot of fun and a nice experiment. I just love a good experiment.
I’ll be sharing some recipes, some baking tips and feel free to comment and ask question, we’ll learn together.