Serves: 5
* Cakes take longer to bake, owing to a lower internal temperature caused by lower air pressure.
* Sugar levels become extremely important because too much sugar can weaken the structure of the cake at high altitudes.
* The leavening agent in a baked good (yeast, baking powder or baking soda) reacts more actively in high altitudes, giving a greater number of and larger gas bubbles that expand faster and collapse more easily. This causes breads and cakes to fall.
* Liquids evaporate faster at high altitudes, so carefully watch foods such as cooked frostings and candies, which will become harder more rapidly.
* Use the largest pan specified for best results.
* Yeast breads require a shorter rising time, and should rise only until doubled in size to prevent them from collapsing during baking.
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This * High-Altitude Baking recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
