TIPS FOR BAKING AT HIGH ALTITUDE
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According to the Exploratorium laboratory in San Francisco, most recipes are originally designed to be
baked at sea level
.
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TIPS FOR BAKING AT HIGH ALTITUDE
Higher altitudes can affect everything in your bake, from consistency to texture and even causing rupture of certain ingredients.
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THE SCIENCE OF HIGH ALTITUDE BAKING
Bakes that may come out perfectly at sea level may suddenly over-rise or over-perform at high altitudes.
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LEAVENING AGENTS IN BAKING AT HIGH ALTITUDES
Leavening agents such as baking soda and baking powder have less resistance in terms of air weight at higher altitudes.
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WHAT DOES IT MEAN?
This means that your baked goods will rise more easily, and is why many altered recipes have significantly less leavening agent included.
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REDUCING BAKING SODA AND POWDER
Reducing the amount of baking soda or powder is a must when baking at higher altitudes. However, you might have to learn by trial and error.
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