Jacob Burton | High Altitude Baking Pat 3 | Adjusting Recipes And Ingredients @JacobBurton | Uploaded May 2014 | Updated October 2024, 53 minutes ago.
Watch the full three part series and read the corresponding show notes by going here: stellaculinary.com/podcasts/video/high-altitude-baking-cooking-the-science-tips-tricks
In our previous two videos, we talked about how atmospheric pressure effects the boiling point at altitude, and why faster evaporation causes cakes to fall, crack, and dry out.
In this video, we finish our high altitude cooking and baking series with a discussion on how to adjust recipes for high altitude baking success. To make sense of the percentages given, you should have a firm understanding of the baker's percentage.
LIQUID
Because liquid will evaporate faster at altitude, here's some adjustments you may need to make...
Continue Reading: stellaculinary.com/podcasts/video/high-altitude-baking-cooking-the-science-tips-tricks
Watch the full three part series and read the corresponding show notes by going here: stellaculinary.com/podcasts/video/high-altitude-baking-cooking-the-science-tips-tricks
In our previous two videos, we talked about how atmospheric pressure effects the boiling point at altitude, and why faster evaporation causes cakes to fall, crack, and dry out.
In this video, we finish our high altitude cooking and baking series with a discussion on how to adjust recipes for high altitude baking success. To make sense of the percentages given, you should have a firm understanding of the baker's percentage.
LIQUID
Because liquid will evaporate faster at altitude, here's some adjustments you may need to make...
Continue Reading: stellaculinary.com/podcasts/video/high-altitude-baking-cooking-the-science-tips-tricks
