Monday, July 13, 2009


Small leap for a normal human, big leap for Hallie, who learned to bake at the staggering elevation of 154 above sea level ;)

Sadly, the altitude of 6200 in our city in China wrecks havoc with most baking. I have settled for sub-par results for the most part. Cakes with craters in the middle. Half raw bread, and DRY biscuits. The brownie, however, when not done right, is NOT worth the calories ingested. In the interest of making the calories WORTH it, I actually invested time into studying the adjustments one should make to high-altitude baking, BEFORE I began the baking.

In a nutshell, for every cup of liquid, you need to add an extra 2-4 T of liquid. For every teaspoon of rising agent, you need to DEDUCT a little. And for every cup of sugar, deduct at least 2 T. Oh, and a little less butter than usual.

I did this, and the brownies just came out of the oven. Please, someone, stop me from eating them all. They are indeed good enough to ingest all of those calories. WOOWHOOO!

1 comment:

mama said...

I'm on my way! Save me one! Yum.

I think I would finally do as you did, and figure out the changes...just to have one. Sometimes...I just need to have a really good the ones at Great Harvest. Or..the one you made!