Posted by Mary P. on January 06, 1999 at 08:05:21:
In Reply to: Re: High Altitude Baking posted by Gerard on January 05, 1999 at 16:37:51:
: What is it they want to know that they didn't teach you?
: Almost every half decent baking book addresses this.
: I've never worked above the 33 floor in Boston so have never had need to read the stuff written.
: But I've seen it dozens of times. Usually something about using less baking powder etc , adding extra liquid due to easier vaporization/lower boiling points etc.
: Too boring to read, let alone remember.
: A big help ain't I ?
No, a big help that answer was not. I lived over 20 years above 7,000 feet elevation and books first of all aren't boring, secondly teaching and education ARE valuable and third, experience is the final teacher. It's been a decade since I left the high country but I still find myself sometimes adding extra flour to a recipe without thinking, or compulsively covering foods so they won't dry out in the air. Good luck in your research. Diligence will pay off.
PS. They always could use summer help at the North Rim resorts of the Grand Canyon. That's over 7,000 feet and you'll have a great time learning.
Kindest regards, Grandma Mary