Q&A for How to Adjust Bread Recipes for High Altitude

You can put it in a bread bag like it is kept in stores, or in a bread box on the counter. You can also slice, wrap, and freeze it so it will last longer.

Yes, I noticed that too. Everywhere else it says to increase the temperature, so I think this is a mistake. I find better results in my cakes when I increase the temperature.

Adding salt can usually change the texture of your dish drastically even in small amounts. Add a little bit at a time to test, but don't be afraid to add more if it isn't quite right.

It is the same as any other bread at high altitude, so you adjust the recipe slightly. If you made brotchen before, or on a regular basis, you know what the dough texture should be after rising. When baking, adjust the temperature, check on it while baking and make sure it is completely baked.

From my experience, yes, I would make the same adjustments with no-knead bread as I would the standard kneading bread.

Yes, almond flour and arrowroot can typically replace regular flour. Depending on the recipe, you might need to adjust the liquid or add a thickener, but you should be able to make the recipe successfully.

It is generally recommended to let the bread rise twice before baking. If you want a fluffier and lighter texture, you could let the dough rise twice. However, if you prefer a denser texture, you might opt to let it rise only once.

To make fluffy dumplings at high altitude, combine 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 cup shortening. Cut the shortening into the dry ingredients until it resembles coarse meal, then add up to 1 cup of cold water gradually, stirring until a soft dough forms. Knead the dough briefly, divide into 12 pieces, flatten, and fill each with 2 tablespoons of filling. Seal the edges and steam the dumplings for 15 minutes.