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.
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