So I’m going to do a big post on my Zoji now that I’ve kinda gotten to the point where I’m good at using it, but I’m putting this out into the world because I had SUCH a problem with getting the adjustments right. I finally figured out the secret to baking in Denver with a Zoji Virtuoso and it ain’t what’s in the stupid books.
You’re standing on my toes. Ok. Good.
Use the fast rise bread machine yeast on the regular bread setting. Subtract about 1/4 to 1/3 of the yeast from the recipe (I’ll post my exact recipes soon) and add a little extra liquid (a tbsp or so depending on your recipe). Once I started doing this my bread started coming out flawlessly every time. Check your dough and add liquid or flour as necessary but for some reason just the fast rise yeast with the normal setting seems to have fixed all my major problems.