Cooking at altitude

Z-Cook said:
I always find comparing results of using same recipe really fascinating!
Reminds me of this famous baking tale about angel food cake

This is what I've found, too. We're at 5,500ft/2675m.


I'm thinking variables like overall mixture hydration/wetness - different flours absorb liquids differently and different apple varieties give off different amounts of liquid when macerated and cook differently and different ovens running hotter or cooler.
(And then there are variables in how the flour is scooped in cups measurements 😅 which is why I always covert recipes to grams/weight 😁 I also find the standard 1c flour = 120g too low & use 130 -140g per)

Looking at the loaves again, I'm thinking apples

I actually often find loaf pan cake recipes esp with chunks of raw fruit or veg challenging!
Click to expand...
All of your variables look like a SandwichShortOfAPicnic kitchen experiment with a bit of me in there but you forgot one thing...

The weather!!! 🤔

Seriously, theres so much to consider at times. I mean, cooking IS organic chemistry and I totally trashed that course...
 
This mine. I never thought about it before.

IMG_4450.jpeg
 
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