Baking at elevations above 5000 feet can be challenging. Since there is less air pressure, the gasses which make breads rise can expand too fast and escape. Also, high-altitude air has less humidity. These two factors tend to reduce loaf size while thickening and toughening the crust.
To reduce these problems, Luce's recommends the following:
• Bake in a small oven if you can. Research performed at 7,500 feet indicates that a toaster oven produces superior results.
• Add more water to the flour. 2 to 4 tablespoons additional water may help tenderize the crust. This is particularly important in dry climates.
• Add a small amount to the baking time. 10 minutes additional time can help produce a better crust and interior moisture.
We have not found that recipe additives make a significant difference in loaf quality.
OMG Flatbread should not require any changes for high-altitude baking. This formula was originally developed for a soldier with celiac disease being deployed to 8,000 feet in Afghanistan.
Many thanks to Sherry Klein for performing tests in the mountains of Chiapas, Mexico.