Baking yeast breads at higher altitudes
A) results in breads that rise slower.
B) requires more leavening agents.
C) needs slightly higher baking temperatures.
D) All of these are correct.

Question

Quizplus · Accepted Answer

At higher altitudes, the lower air pressure causes bread to rise faster, not slower, so adjustments often include reducing the amount of leavening agent and possibly increasing baking temperature to set the structure before it overexpands.

Baking Yeast Breads at Higher Altitudes