High Altitude Baking
High Altitude Baking by Patricia Kendall, published by Bower House on May 15, 2018, is a comprehensive guide tailored for bakers living at elevations between 3,500 and 10,000 feet. This second edition spans 190 pages and offers over 200 recipes along with proven tips developed by experts at Colorado State University Cooperative Extension. The book addresses common baking challenges faced at high altitudes, providing practical solutions to ensure successful results.
Readers will find a wide array of recipes, including mile-high cakes, cookies, quick breads, and yeast breads, all specifically adjusted for high-altitude conditions. The book also features quick mixes, coffee cakes, muffins, and guidance on canning and freezing at altitude. High Altitude Baking aims to help cooks overcome the unique difficulties of baking in elevated environments, allowing them to enjoy the process and results of their culinary endeavors.
Official synopsis Publisher
Are your cookies as flat as the Great Plains? Do your cakes fall to sea level? Are your breads as dry as the desert? Then High Altitude Baking is the book for you!With over 200 recipes and proven tips developed by the high altitude baking experts at Colorado State University Cooperative Extension, High Altitude Baking is a must for cooks living between 3,500 and 10,000 feet. The book includes:•Mile high cakes, plus a high altitude cake recipe adjustment guide.•Quick mixes for cookies, cakes, quick breads & more.•Cookies, bar cookies, & biscotti.•Coffee cakes and muffins.•Scones, cornbreads, biscuits, pancakes, & more.•Making yeast breads at high altitude.•Tips for high altitude canning, jelly-making, freezing, and much more!Put an end to your frustrations today with High Altitude Baking, and rediscover the joy of successful baking at altitude.
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