ELEVATION
<RJ> wrote:
> 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>
Write to the County Extension Service at Colorado State University
in Ft. Collins, Colorado and ask for their printed information about
cooking/baking at altitude.
gloria p
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