Why So High?
I was searching for the original Nestle Toll House cookie recipe today (despite the fact that I did not have genuine Toll House Morsels) and took note of something I’ve noticed a millions times but have never bothered to research.
High altitude baking.
Why is there always a recipe variation for high altitudes? And what constitutes a high altitude? If I don’t follow these specific instructions what will happen? Famine? Plague? More reality TV shows about children in pageants!?
Mmm. Not quite.
Apparently the boiling point of water is lower, for one. This causes things to take longer to cook. But wait! Doesn’t that boggle your mind?! That boiling water is cooler the higher up you go! I’m shocked!
I need to pony up on my baking knowledge.
The rest of the science involved is way too complex for me to explain here just now without some serious plagiarizing so I’ll redirect your (my) fascination with this subject to highaltitudebaking.com.
Yes, that’s a real site. I was shocked too.
BTW – I missed my deadline for this post because I was baking mini apple pies…on National Pie Day! And I didn’t even know it!
_____________________
The weather was crap today. It was miserable.
23 of 366
