High Altitude Baking
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High Altitude Baking
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SKU:
497A
by P. Kendall, W. Dilsaver, Colorado State University Extension, 497A, 1992, 6 x 9 paper bound, 32 pages
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Problems with high altitude food preparation have puzzled cooks in the Rocky Mountain Region since the early pioneers moved westward. This small book is full of useful adjustments a baker will need for cakes, cookies, quick breads, yeast breads and refrigerator rolls. For other high altitude baking helps, see:
Guide to 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
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