Ok, so this post has been a long time coming. I have been doing a lot of baking recently. For those of you who don’t know I am at about 6000 feet. Betty Crocker says that anything over 3500 feet is high altitude. In St. Louis I loved to bake and was afraid when moving to Trinidad of having problems baking with the altitude.
The strangest thing has happened; I have become a better baker. All of my baked goods have improved. My breads are all rising uniformly and in a reasonable time(sometimes in STL it
may take all day even in the summer). My bagels have never been better. So far I am blaming the humidity as it is extremely low here.
the title for this blog is deceiving...
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