Adjustments for sea-level bread recipes

I keep these guidelines posted so I can see them when I open the cupboard door to get baking powder and/or baking soda.

Adjustments for bread recipes at 5,000 feet/1524 meters

• Reduce yeast or other leavening by 50 percent.
• For each cup of liquid, add another 3 tablespoons of the same liquid, or water, milk. You can add another egg if you are making a tender dough, such as a challah, brioche, or sweet roll. (The alternative is a chewy dough with a substantial crust, as with the marvelously easy-to-make Speedy No-Knead Bread recipe.)
• Decrease baking temperature by 25° F (13° C).*

Here's the link to my 20-slide "deck" from my IgniteBoulder presentation. Wow, was that some fun.