At high altitudes, the lower air pressure can cause challenges in the baking process. One of the challenges is that the crumpet bubbles may not open up as they would at sea level. This is because the bubbles need enough strength and structure to push through the batter and burst open, and the lower air pressure at high altitude can weaken the bubbles and make them less likely to burst.
To encourage your crumpet bubbles to open up at high altitude, you can try a few different things. First, make sure that your batter has enough moisture and is not too thick, as this can make it more difficult for the bubbles to burst. Additionally, you can try increasing the oven temperature slightly to help strengthen the bubbles and encourage them to burst open.
Another technique to try is to use a pan with a heavier bottom, which can help to distribute the heat more evenly and encourage the bubbles to open up. Additionally, you can try lightly tapping the top of the crumpets with a fork or spatula while they are cooking, which can help to release any trapped air and encourage the bubbles to burst.
Overall, the key to getting your crumpet bubbles to open up at high altitude is to experiment with different techniques and adjustments to find the one that works best for your specific baking environment.
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