High Altitude Baking Tip #1 -
(In General) Use a Higher Protein Flour in kitchens over 6000'
PAY ATTENTION TO THE FLOUR YOU BUY!
High Altitude Flour is not the same as High Protein Flour...
The ONLY All Purpose Flour I buy to bake with at 8750' is King Arthurs 11.7% Protein...
Higher protein flour helps your bake keep its shape...
Whenever Possible WEIGH your INGREDIENTS...
Accuracy is a HUGE part of Baking and Cooking...
PROTEIN COUNT MATTERS
Hello everyone in the high altitude baking world!
Thank you for visiting my site! I can't stress this enough: to really know your oven's temperature, you need a thermometer. And to accurately tell if your baked goods are perfectly done, you must check their internal temperature.
I highly recommend purchasing an oven thermometer with internal thermometer feature... This tool can help ensure that your baked goods turn out perfectly every time, and prevent any disappointing bad bakes.
Happy Baking Vic”Tori”a @ 8750’
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