“I’ve wasted a whole lotta butter,” Natalie of Sugar Bakeshop laughs as we begin our High Altitude Baking class. Creating the perfect baked good, especially in Denver, is all about trial and error. It’s a process… but the good news is, even if your cookies turn out flat or your muffins sink in the middle, they’ll still taste uh-mazing.
I’ve lived in Colorado my whole life and I’ve never followed the high altitude instructions for any recipe. It’s about time I learned more about it, huh? Here’s the scoop: in high altitude areas, the pressure is lower so baking time is often longer. Liquids also evaporate faster, so adjusting flour, sugar, or liquids is usually necessary. Aside from high altitude tips, I also (finally) learned the difference between baking powder and baking soda – powder is for treats that rise and soda is for treats that spread. Oh! and you can make your own brown sugar by mixing 1 cup sugar + 1 tablespoon molasses.
This class taught me a lot about the high altitude baking process, but I also got some clarity and insight into my creative process… More
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Erin Cassidy is the blogging maven behind your new favorite blog, ArtSocial. This year she embarked on a mission to step outside her comfort zone and expand her creative horizons, so she’s teaming up with Dabble to do just that. Follow her chronicles as she conquers class after class in Denver, and be sure to check her elsewhere on the interwebs at Facebook, on Twitter & on Instagram @erin_artsocial.