high altitude flour

4 Feb 2008 | Print Version | Featured in: Q & A

I don’t live in a high altitude area, but purchased flour. Can this be used in lower altitude areas and if so do I have to adjust the recipe?

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One Response for "high altitude flour"

chefpaulette February 5th, 2008 at 10:08 am
High altitude flour is nothing more than wheat that has been milled at a high altitude. It is no different than all purpose flour. Feel free to go ahead and use it up without any adjustments to your recipe. More information about this flour can be found on the Cooks Illistrated bullitin board on the internet.

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