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Pizza at altitude - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Pizza at altitude

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  • Pizza at altitude

    I've got a friend who was thrilled with the pizza I made for him not long ago. He has a cabin in the village of Lake Louise in the Canadian Rockies where he spends the summer and wants to build an oven.

    I recall while living in Utah that baking required special adaptations to the recipe for altitude. What problems would he have at altitudes of 5,500 feet and how can they be overcome?

    Thanks!

  • #2
    Re: Pizza at altitude

    I would say none! I live in the "mile high city" and like everyone else on this forum, I have had to relearn a lot of baking when it comes to using a wood fired oven. In general, the bread I am making is superior to most (but not all) bakeries around Denver. I think those baking adjustments are more important for things like cakes, cookies and such...

    Drake
    My Oven Thread:
    http://www.fornobravo.com/forum/f8/d...-oven-633.html

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    • #3
      Re: Pizza at altitude

      Thanks Drake!

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