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Hi! I'm new here! It's such a relief to find you all! Anyway, I have a question. I've been attempting to start baking our own bread exclusively but I can't get the dough to rise and stay risen. The loaves never turn out like they are supposed to, even though they've risen beforehand. They always deflate in baking or something. Can anyone tell me if there is some climate thing that I should know about? I'm in central California. I had a friend who moved from Ohio to Seatle a while back and had to tweak the recipe she had been using for years because she started having a similar problem to mine.
I don't know what your altitude is, so I really can't help you with that part of your problem, but what I can do is suggest that you go to your county extension office and ask for recipes and see what they might suggest for you.
I, myself, use a bread machine, and for a long time I was having about the same problem you are...the bread would rise, but upon baking it would appear to have fallen. I live at about 5,000 ft. in altitude, and finally, after some extensive reading, I found out that I need to reduce the amount of yeast called for in the recipe. I don't remember the exact dynamics in reducing the yeast amount at high altitudes, but it does work. My recipe calls for 2 1/2 tsp. yeast, and now I use about 2 1/4 tsp. yeast, and I get a beautiful rise out of my bread.
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