Breadman TR2500BC, Bring Home the Bakery manual Salt

Salt	Salt is necessary to balance flavor in breads
	and cakes; it also limits growth of yeast. Do not
	increase or decrease amount of salt shown in
	recipes.
Sugar	Sugar is important for color and flavor of
	breads. It also serves as food for yeast since it
	the supports fermentation process. Recipes in
	this book that call for sugar require granulated
	sugar.
	Important: Do not substitute powdered sugar.
	Artificial sweeteners cannot be used as
	substitute, as yeast will not react properly with
	them.

High-Altitude Baking

In high-altitude areas (over 3,000 feet) dough tends to rise faster, as there is less air pressure. Therefore, less yeast is necessary. For more information on High Altitude Baking guides contact:

Colorado Cooperative Extension Resource Center Toll free: (877) 692-9358

E-mail: CERC@vines.colostate.edu

Website: www.ext.colostate/edu/depts/coopext

In dry climates, flour is drier and requires slightly more liquid.

In humid climates, flour is wetter and will absorb less liquid, so less liquid is required.

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