Baking sourdough bread at high altitudes presents a unique set of challenges

High altitude baking requires adjustments to compensate for reduced air pressure and moisture levels.

key factors in bread baking:

Yeast Activity


Rising Time

Increase the hydration level of your dough by adding slightly more water than usual.

Use less yeast or sourdough starter than you would at lower altitudes to slow down the fermentation process.


Bread flour,whole wheat flour,water,active sourdough starter,salt etc.

Be gentle with your dough to avoid excessive degassing, which can lead to dense loaves.

Increase the baking temperature slightly to promote better oven spring and crust development.

Baking sourdough bread at high altitudes requires patience, experimentation, and a deep understanding of the baking process.