Hi all,
With all the time I have on my hands, I've been doing a lot of experimenting lately with items in my cooking repertoire that were not quite up to snuff. I've been baking at high altitude since 1995, and can assure you I have had many disappointments. But, this added time has given me the opportunity to work on recipes that I have had problems with. So this blog is to share new ideas about high altitude baking. So how about it, will you join me in this continuing high altitude adventure? New York Cheesecake? Cream Puffs and Eclairs? Real French Bread? Polish Sourdough Rye Bread? Muffins that pop up higher than ever? Yup been working on it all and want to share the results. I wish you were in my kitchen to taste them, but soon you can make your own.
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