The Fresh Loaf  News & Information for Amateur Bakers and
Artisan Bread Enthusiasts  Plastic-wrap, Altitude, Flours, oh
my!    • Pin It mcfarlanea's picture  Plastic-wrap, Altitude,
Flours, oh my!  Hi all,  Love the site, excited about baking
better bread.  I moved to rural Kenya in the past few months to
teach music at a high school and have been frustrated by the
lousy bread (mostly wonderbread, or a whole-wheat version
thereof). I grew up in a French city and I love to cook, but my
bread-baking has been limited to basic loaves from the Joy of
Cooking. Now I'm trying to elaborate (the white loaf is a little
boring), and I want to take a stab at the Rustic Bread ( found
on this site. I have a few questions:  1) I'm at fairly high
altitude (about 7,000ft). Do I simply reduce slightly the amount
of yeast I use? 2) The only yeast I can find locally is Instant,
either in tiny packages or in 1KG packages (much to my
surprise). Will this do? Should I be springing for the large
packages (only thought here is that l