When we first moved
up to our ranch in the mountains of southern Colorado, at an elevation of
nearly 10,000 feet, I burned a lot of bread. Now, starting my eighth year
of living - and baking - up here full-time, fortunately I’ve learned a few
things. I’d like to share some of them with you. Although I don’t know a
lot of folks who live this high up, perhaps my experiences and hearing
what’s worked for me may help you, even if your “high-altitude” is a
little bit lower.
I don’t know the
science behind why what I do works; I can only tell you what I have
learned from experience to work well, and work regularly for me up in this
high country. Owning a guest ranch here, and spending time in all the
different cabins during the various construction phases of our own cabin,
I’ve baked in several different ovens, which I think has helped to teach
me as well.
My favorite oven is
my old wood cook stove. This beauty is in my kitchen at the heart of our
cabin, and is fired up every morning, all year long. In this high
country, one rarely gets too warm. Baking in, or cooking on, the old
stove is almost always a comfort. Each wood stove is just a little bit
different, and all I can say here is give it a try. Learn how your
cook-stove works. Different types of wood, different quantities of wood,
different drafts and air flows – all will have an impact on the heat
produced in your stove. I don’t believe there is one right method that
will work for all stoves, all the time. This is really a personal
matter. Just fire your stove up and get to know it. And hopefully you’ll
have a patient family who will forgive you for your mistakes in the
beginning.
