Posted by SSGT Richard Lowing (USMC) on July 23, 1998 at 21:18:45:
I am a cook/baker in the military and can anyone explain to me why at higher elevations that you use less leveling agents in cakes. Is it the thinner air, barametric pressure, gravity or what? The question was brought up to myself by some of my troops and I can not get the answer from anyone around here. I am very curious to find out, thank you for any help.