ELEVATION
We moved from an area near sea-level
to a town, elev. 4500 feet.
Suddenly, these cautions about high-elevation cooking are real.
The general cure seems to be ..."add some flour".
But why does it work ?
Why do my initial batches seem underbaked ?
I've got a lot of recipes in my notebook.
Is there some general cure I can apply to all of them ?
<rj>
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