High Altitude Baking: 200 Delicious Recipes & Tips for Perfect High Altitude Cookies, Cakes, Breads & More

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Patricia Kendall
Big Earth Publishing, Sep 1, 2005 - Cooking - 190 pages
5 Reviews
This publication offers proven tips for baking at 3,500 to 10,000 feet from Colorado State University experts, along with over 200 recipes. Also featured...bread machine and sourdough recipes, sections on quick mixes for cookies, cakes and breads, and nutritional breakdowns on all recipes.
  

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I made the yeast bread/rolls and instead of making individual rolls, I braided the bread and put yolk on top. The finished product was enormous! It was very sweet and the recipe gave different baking options that would work for my family. I live in New Mexico, and it is extremely hard to find any type or recipe that I didn't have to modify.  

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This has to be the single best High Altitude cookbook I have ever used or seen. It even has a calorie count, among other details, for every single recipe in the back. I think people who have a problem with this cookbook probably have a problem with their own cooking more than anything else. All cookbooks are just a place to start; no one is going to give away exactly how to make something phenomenal, that is where personal innovation is supposed to come in. It is true high Altitude cooking requires precise measurements, but those measurements do not include personal preference for seasonings. 

Contents

Mile High Cakes
13
Cookies Bar Cookies Biscotti
43
Quick Breads Coffee Cakes Muffins
59
Scones Biscuits Pancakes More
75
Making Yeast Breads At High Altitude
90
Todays Sourdough at High Altitude
124
Cookies from a Quick Mix
140
Quick Mixes for Cakes Quick Breads More
152
Nutritional Information
179
Index
185
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