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Baking at High Altitudes

Baking at high altitudes requires some adjustments to standard cake, cookie, and yeast dough recipes.

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Why High-Altitude Baking Is Different

General High-Altitude Issues

Water boils at lower temperatures, therefore:

Moisture evaporates more quickly.

Food can more readily dry out during cooking or baking.

Steamed or boiled foods will take longer.

Lower air pressure, therefore:

Baked goods using yeast, baking powder, baking soda, egg whites, or steam may rise excessively, then fall.


Adjustments for High-Altitude Baking

At high altitudes, bread rises higher and flour tends to be drier than at sea level. If you live in an area that is more than 1,000 feet above sea level, make these adjustments for cakes, cookies, and yeast doughs.


Continued on page 2:  Cake Adjustments

 

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