Comments on: How to Bake Sourdough Bread at High Altitude https://www.theperfectloaf.com/how-to-bake-sourdough-bread-at-high-altitude/ Learn to Bake Sourdough Bread Mon, 11 Aug 2025 08:52:06 +0000 hourly 1 By: Nats https://www.theperfectloaf.com/how-to-bake-sourdough-bread-at-high-altitude/#comment-44887 Mon, 11 Aug 2025 08:52:06 +0000 https://www.theperfectloaf.com/?p=19510#comment-44887 Rewelacyjne zdjęcia, piękne kolory i kompozycja

]]> By: Nats https://www.theperfectloaf.com/how-to-bake-sourdough-bread-at-high-altitude/#comment-44864 Sun, 10 Aug 2025 12:41:10 +0000 https://www.theperfectloaf.com/?p=19510#comment-44864 Świetnie napisane! Każdy punkt przemyślany

]]> By: Maurizio Leo https://www.theperfectloaf.com/how-to-bake-sourdough-bread-at-high-altitude/#comment-39645 Sat, 01 Feb 2025 15:50:15 +0000 https://www.theperfectloaf.com/?p=19510#comment-39645 In reply to Mary Cress.

Sorry about that Mary. I've updated the post with the recipes above! Generally, any recipe here at The Perfect Loaf will work well for you.

]]> By: Mary Cress https://www.theperfectloaf.com/how-to-bake-sourdough-bread-at-high-altitude/#comment-39249 Wed, 15 Jan 2025 08:03:11 +0000 https://www.theperfectloaf.com/?p=19510#comment-39249 I don’t see the recipes listed for high altitude, can you please share them?

]]> By: Maurizio Leo https://www.theperfectloaf.com/how-to-bake-sourdough-bread-at-high-altitude/#comment-38151 Wed, 23 Oct 2024 15:57:57 +0000 https://www.theperfectloaf.com/?p=19510#comment-38151 In reply to Crystal.

Hey Crystal! Great to hear from a fellow New Mexican. Well, if you want to learn sourdough you're in the right place! Be sure to check out my Start Here guide to get going:
https://www.theperfectloaf.com/new-baker-start-here/

As always, I'm here if you have Qs along the way. Welcome!

]]> By: Crystal https://www.theperfectloaf.com/how-to-bake-sourdough-bread-at-high-altitude/#comment-38130 Tue, 22 Oct 2024 05:48:35 +0000 https://www.theperfectloaf.com/?p=19510#comment-38130 I am super happy to find this post. I live in Albuquerque NM as well and recently started to get intrested in making Sourdough bread and I am making it a journey. I'm understanding how it all works and what I have been doing wrong with my bread from start to finish, when I end up with loafs of bread with a dense crumb that is gummy and hard to cut. The taste is great and the aroma is amazing, but the texture is always wrong. So, that is why I am determined to learn how to make perfect Sourdough bread and not only bread, but also other baked goods with Sourdough starter and levain. I love baking and cooking. Learning how elevation determines how your baking and cooking come out, is a game changer. I also love to experiment. It make a it so much fun to try new things when I baked and cooking. Trial and error.

]]> By: Maurizio Leo https://www.theperfectloaf.com/how-to-bake-sourdough-bread-at-high-altitude/#comment-37340 Mon, 26 Aug 2024 08:53:11 +0000 https://www.theperfectloaf.com/?p=19510#comment-37340 In reply to Kathleen King.

That should help. I'd drop it by 5% and see how the dough progresses. Always remember, divide the dough in bulk fermentation earlier if necessary!

]]> By: Kathleen King https://www.theperfectloaf.com/how-to-bake-sourdough-bread-at-high-altitude/#comment-37334 Sun, 25 Aug 2024 19:25:12 +0000 https://www.theperfectloaf.com/?p=19510#comment-37334 I live at 6100 ft. and my sourdough bread is always over proofed. I think reducing the amount of starter in a recipe is the ticket to get a better result. About how much of the sourdough starter amount should I reduce from the recipe? Thanks for your help!

]]> By: Maurizio Leo https://www.theperfectloaf.com/how-to-bake-sourdough-bread-at-high-altitude/#comment-36668 Tue, 06 Aug 2024 16:39:03 +0000 https://www.theperfectloaf.com/?p=19510#comment-36668 In reply to marinambh.

I don't but it should be similar to what I post here!

]]> By: Maurizio Leo https://www.theperfectloaf.com/how-to-bake-sourdough-bread-at-high-altitude/#comment-36666 Tue, 06 Aug 2024 16:38:47 +0000 https://www.theperfectloaf.com/?p=19510#comment-36666 In reply to Dottie Huber.

It sounds to me like your dough was underproofed! Check out my guide to proofing for a bit more help:
https://www.theperfectloaf.com/guides/proofing-bread-dough/

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