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I have baked bread for years but here in Colorado the bread rises but as soon as the heat hits it it drops.
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One Response for "baking bread"
Since the atmospheric pressure is lower at say, 5,000 feet than at sea level, the carbon dioxide gas generated by the yeast or baking powder encounters less resistance from the surrounding air. It is suggested that you lower the amount of yeast in your recipe either 1/3 to 1/2. It is also recommended that you use good quality unbleached white flour. I found a great web site for you to refer to when baking. Also the state where you live has a site you can order a book from: Colorade State University type in cookbooks, then high altitude.
http://www.globalgourmet.com/food/special/brody/baking.html
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