ANSWERS: 3
  • i think so... many recipes have a correction for high altitude... i think it is common to add a little flour
  • High altitude could be causing the problem. Are you using a recipe designed for high altitude? Usually you need to add a bit more flour to fix the problem.
  • While the high altitude will make a difference, it's not quite as important as the liquid-dry ratio here. Zucchini is notoriously wet and I've had problems with it too. If this recipe doesn't work for you, try reducing it by one egg... http://www.cs.cmu.edu/~mjw/recipes/bread/hi-alt-zuc-bread.html

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