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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!

Related articles

• High Altitude Baking
• Easy Crusty Bread Recipe
• Whole Wheat Pizza
• Apple Zucchini Bread

I’ve been trying to get a “mother” going for sour dough bread and trying to do it without yeast.  Easier said than done.  It gets all bubbly and full of gas but when I go to bake bread with it, either it doesn’t rise or no matter how much flour I use, it never becomes elastic.  It’s so strange but I haven’t give up yet.

I did a search for “high altitude baking”. There is some good advice out there.

• King Arthur Flour Company, Inc.
• High Altitude Baking
• Baker’s Challenge: How to Bake at High Altitude

If you have kids, do visit: The High Art of Baking at Altitude.  They really know how to explain this.  I think it’s fascinating.

“Low air pressure has two main effects on baked goods: They will rise more easily, and lose moisture faster; liquids evaporate more quickly since water boils at lower temperatures at high altitude.”

I don’t know why none of these sites mention what I consider the most important thing: your pans.  Bright and shiny pans are not so good. I find that the darker they are, the better they perform.  So, if you’re having trouble getting your bread to bake, or cookies are inedible, try buying the darkest pan you can find.

Like this…

• Farberware Nonstick Bakeware 9-by-5-Inch Loaf Pan
• Simply Calphalon Nonstick Bakeware Large Cookie Sheet

Related articles

• At high altitude, carbs are the fuel of choice
• Research finds children living at high altitude at higher risk of mental development delays
• Raisin Egg Bread Braid With Powdered Sugar Icing
• Beginner’s Yeast Bread
• Sourdough Starter