brasticstack10 karma2018-11-14 18:17:11 UTC
Baking at 4200 ft, I've found that things that are supposed to rise do so much more quickly than expected. For bread I can use 1/4th to 1/8th the yeast specified in the recipe, for example, and it still rises faster than the recipe states. Makes sense because there's less air trying to keep my dough down, man.
For cookies, try refrigerating your dough for an hour before portioning and baking. A colder dough will help to resist the spread!
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