Is anybody that is having the "falling loaf syndrome" at altitude?
Higher than I am (Mile High Denver), calls for a significant drop in the yeast.
This recipe is thoroughly tested for perfection at 5000 feet.
At lower altitudes, I would raise (no pun intended) the yeast content to:
two (2) level teaspoons.
At higher altitudes, the yeast can probably go as low as 1¼ t.
The ingredients are listed in the OP in order of addition. There is no need to "layer" them if you follow the order listed.
And, the only reason for the hole in top of the flour for the yeast is if you are going to delay the baking cycle. This only serves to keep the yeast out of the sugar water.
Higher than I am (Mile High Denver), calls for a significant drop in the yeast.
This recipe is thoroughly tested for perfection at 5000 feet.
At lower altitudes, I would raise (no pun intended) the yeast content to:
two (2) level teaspoons.
At higher altitudes, the yeast can probably go as low as 1¼ t.
The ingredients are listed in the OP in order of addition. There is no need to "layer" them if you follow the order listed.
And, the only reason for the hole in top of the flour for the yeast is if you are going to delay the baking cycle. This only serves to keep the yeast out of the sugar water.