J SPENDS HIS FREE TIME BAKING FOR OTHERS WHO ARE HUNGRY
IS A BAKED FRENCH DESSERT OF FRUIT, ARRANGED IN A BUTTERED DISH AND COVERED WITH A THICK FLAN-LIKE BATTER
HIGH ALTITUDE BAKING IS 3,500 OR MORE FEET ABOVE SEA LEVEL
Air pressure is lower, so foods take longer to bake. Temperatures and/or bake times may need to be increased.
Liquids evaporate faster, so amounts of flour, sugar and liquids may need to be changed to prevent batter that is too moist, dry or gummy.
Gases expand more, so doughs rise faster. Leavening agents (baking soda and baking powder) may need to be decreased. Doughs may need shorter rising times and may need to be “punched down” (deflated) twice during the rising process.