(Complete) Guide to High Altitude Baking

SKU: CE42

Editor, Patricia Kendall, Colorado State University Extension, 2003, CE42, 6 x 9 paper bound, 190 pages, ISBN 1-889593-06-0 More details...

Price:

$14.95

Nothing can compare to the taste and delight of homemade breads, cookies, scones, or cakes. Yet, high altitudes are a challenge to even the most experienced baker. Whether you have recently moved to a higher altitude or still struggle with high altitude adjustments, this publication offers proven tips for baking at 3,500 to 10,000 feet from Colorado State University experts, along with over 200 recipes. Also featured...bread machine and sourdough recipes, sections on quick mixes for cookies, cakes and breads, and nutritional breakdowns on all recipes. For other high altitude baking helps, see:
High Altitude Baking
Making Cookies from a Basic Mix at High Altitudes
Making Yeast Breads at High Altitudes
Mile High Cakes
Quick Mixes for High Altitudes
Today's Sourdough at High Altitudes
Wheat, Gluten, Egg and Milk-free Recipes at High Altitudes and Sea Level