3 ms·
Also, elevation: lower air pressure creates shorter rise times. Us high altitude bakers have to constantly take this into account (more for things like bread, l
by PaulDavisThe1st 4mo ago
Also, elevation: lower air pressure creates shorter rise times. Us high altitude bakers have to constantly take this into account (more for things like bread, less for "chemical rises" based on baking soda etc. etc.)
- IAmBroom 4mo agoWe're discussing variation by a single cook. Obviously elevation matters, but noting the correction just once ensures consistent product for a lifetime.
- dredmorbius 4mo agoThis might conceivably vary according to local geology, though other considerations might tend to dominate in that case. Or if your kitchen is installed in one of the elevators of the Burj Khalifa. ;-)