adjustments for altitude?
I have just started your course and so far find the instructions very helpful. I have not yet attempted this first loaf since I live at a higher altitude in Denver. I know altitude affects cooking times because water boils at a lower temperature due to the decrease in atmospheric pressure. I would guess that the heat transfer is also lower due to the decrease in the density of the air. Do you have any experience with adjusting baking procedures for higher altitudes? Also, Denver is a fairly dry climate. Are there any changes I will have to make due to the decrease in humidity?
Thanks in advance! Can't wait to try it out!