On 12/19/2017 12:51 PM, graham wrote:
> On 2017-12-19 12:18 PM, Casa del Sol naciente wrote:
>> On 12/19/2017 12:09 PM, graham wrote:
>>> On 2017-12-19 10:32 AM, Ophelia wrote:
>>>> "graham"Â* wrote in message news >>>>
>>>> On 2017-12-19 8:53 AM, Casa del Sol naciente wrote:
>>>>> On 12/19/2017 8:18 AM, graham wrote:
>>>>>> On 2017-12-18 3:12 PM, Casa del Sol naciente wrote:
>>>>>>> On 12/18/2017 2:38 PM, graham wrote:
>>>>>>>> I've just taken it out of the oven and it doesn't look too bad.
>>>>>>>> However, I think I used too much Nutella and next time it will
>>>>>>>> only be a very thin smear on each layer. I don't think my
>>>>>>>> grandson will complain:-)
>>>>>>>>
>>>>>>>> https://postimg.org/image/3tp16isfl/
>>>>>>>
>>>>>>> No doubt, that is flat gorgeous!
>>>>>>>
>>>>>>> Art food.
>>>>>>>
>>>>>> Thanks! Doesn't taste bad either! I ate the "bun" made from
>>>>>> scraps. My son's family got the main one.
>>>>>
>>>>> The thing about baking is that it keeps on giving, presuming
>>>>> anything was left for breakfast...
>>>>>
>>>>> The altitude here (6100' ASL) plays the devil with my efforts mostly.
>>>>
>>>> You just have to reduce the leavening agent a bit and increase the oven
>>>> temperature by 10-20F.
>>>> I'm at ~3500' and I have had to change the classic English Victoria
>>>> Sponge recipe by using about 30% plain to 70% SR flour to prevent the
>>>> sponge from collapsing.
>>>>
>>>> ==
>>>>
>>>> You know where I am, will I have to make any heat adjustments to
>>>> make that Star Bread???
>>>>
>>>>
>>> No! The recipe is yeast based. Altitude is critical only with baking
>>> powder.
>>
>>
>> Â*Â*Not so fast, I have to (in many cases) add flour for altitude.
> I suppose that accompanies the reduction in BP. The whole idea is that
> the lower atmospheric pressure needs countering with a heavier mixture.


Now there's a good science-based explanation, - yes.