Foodie Thoughts: High-altitude baking can be a tall order

“Why can’t I bake up here?” Yes, this is a common lament in our mountain community. And there is no easy answer. “Add more liquid!” “Add more flour!” “Reduce the sugar!” I am not a baker myself (perhaps this is why), but I have many friends that bake successfully at our altitude. I’ll do some research on our locals and pass along their tips in my next column.

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Canyon Courier | circulation@canyoncourier.com | 303-350-1030
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