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Review title: Just a little adjusting
Product review: I do find I have to do a little adjusting with these recipes, largely in part because I live in a high altitude. Very few books give directions for high altitude adjustments, which can be frustrating. Usually, I must cut the yeast and add some liquid.Her most valuable advise is to check the bread after the first 5-10 minutes of kneading. I've found if I follow that advise, just about everything turns out quite well.I do substitute whole white what flour for 1/3 bread flour in several of her recipes to make them more nutritious, and find it sacrifices little in taste and texture. We rarely buy store bread any more.
