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Baking sourdough at 7,000 feet in Denver and it finally stopped coming out flat
I moved to Denver from Ohio about a year ago and my sourdough loaves kept turning out dense and gummy no matter what I did. Last weekend my neighbor Ruth, who has baked at this altitude for 30 years, told me that water boils at 202F here instead of 212F, so my dough was basically undercooked every single time. I bumped my oven to 475F and started using a thermometer to check the internal temp of the bread instead of going by the timer. The loaf I pulled out Sunday actually had an open crumb and a real crust for the first time since I moved here. Has anyone else had to relearn their whole baking routine after moving to a higher elevation?
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