Where has the time gone? I can’t believe it’s been almost a month since I’ve posted.
Stay away from shiny pans!
I’ve decided since my new passion is baking, I’m going to start a section for Baking at High Altitudes because there’s so many things that make a difference when baking at 4,000 feet. Probably, the most important thing I’ve found is you must use dark pans.
It took me almost two years to discover this little tidbit. I threw out all my shiny aluminum pans and bought Calphalon Nonstick Bakeware, so far I really like them. I have really heavy dark bread pans, too. They make all the difference if you want to bake at these altitudes. When it comes to bread pans get two sets: 8×4 and 9×5 or 10×5, you’ll need them. I only have one size and all my loaves aren’t necessarily the prettiest.
Isn’t today a beautiful day? The sun is shining – it’s not warm, but 37 feels so good after being in the 20’s most of the week. Today would be a great day to go skiing!
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