#HighAltitudeBaker

High Altitude Baker

How do I MAKE My Own Gluten FREE Flour For my High ALTITUDE Kitchen?

Making your own gluten-free flour at home can be done by combining various gluten-free grains, seeds, and other ingredients. Here's a...

High Altitude Baker

What TEMPERATURE should my BANANA BREAD be when Done at 9000’ ALTITUDE?

At high altitudes, such as 9000 feet above sea level, the lower air pressure can affect the cooking time and temperature of baked goods,...

High Altitude Baker

How do I use VITAL WHEAT GLUTEN in my High ALTITUDE Kitchen?

Using vital wheat gluten at high altitudes can help improve the structure and rise of bread, just like at lower altitudes. However, there...

High Altitude Baker

What is the BEST FLOUR for a SOURDOUGH Starter at ALTITUDE?

When it comes to creating a sourdough starter, which is a fermented mixture of flour and water used to leaven bread, the type of flour...

High Altitude Baker

What is the DIFFERENCE between Baking SODA and Baking POWDER?

Baking soda and baking powder are both leavening agents that are commonly used in baking to help dough and batter rise, resulting in...

High Altitude Baker

What are the DIFFERENCES in BUTTER (American vs. European) at High ALTITUDE?

European butter and American butter have differences in their fat content, flavor profile, and production methods, which can potentially...

High Altitude Baker

Why Does ALTITUDE change the BOILING POINT of WATER?

The boiling point of water changes based on altitude because it is affected by atmospheric pressure. At sea level, the atmospheric...

High Altitude Baker

How LONG does Baking SODA Last AT ALTITUDE?

How long does baking soda last? Baking soda, also known as sodium bicarbonate, typically has a shelf life of 2-3 years when stored in a...