Brioche

Im getting ready to travel to Utah and the elevation will be about 6500 ft. I will attempt to make brioche there. Is their anything I should change about a basic brioche recipe in order to achieve success?

Thanks

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments

Comments can take up to a minute to appear - please be patient!

Previewing your comment: