High and Dry

Before I post more recipes here, you should know a few things.  I live and cook where it's high and dry.  If you live closer to sea level and/or in a humid climate, you might need to make a few adjustments.

1.  It's dry here, really dry.  That means that my flour might by dryer than your flour.  Therefore, my flour might absorb more liquids than your flour.

2.  Up, up and away!  I live at approximately 4700 feet above sea level.  There is less atmospheric pressure here than at sea level.  Using the same amount of leavening, my baked goods will rise higher that those at sea level.  If I use too much leavening, my baked goods, particularly cakes and yeast breads, may rise and fall.   And that makes a mess.  So...

If I post a yeast bread recipe, I will make note of any leavening or rising adjustments you may need to make.  Most of my recipes for quick breads, muffins, and pancakes should work out just fine if you live between me and the sea.  If you live at a higher elevation, you may need to slightly decrease your leavening.

3.  Liquids and Flours.  Technically, "high altitude" adjustments call for increasing the amount of flour in baked goods.  I have not found this to be a useful adjustment.  Pay attention to the consistency of your batters and doughs.  If your batter seems dry, add more liquid. (This is easier said than done since over mixing causes undesirable effects.)  If you have added too much liquid, add a couple tablespoons of oat bran and wait for a few minutes.

Happy Baking!