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A Complete Guide to High Altitude Baking, $14.95

Editor, Patricia Kendall, Colorado State University Cooperative Extension, 2003,
CE42, 6 x 9 paper bound, 190 pages, ISBN.1-889593-06-0

Nothing can compare to the taste and delight of homemade breads, cookies, scones, or cakes. Yet, high altitudes are a challenge to even the most experienced baker. Whether you have recently moved to a higher altitude or still struggle with high altitude adjustments, this publication offers proven tips for baking at 3,500 to 10,000 feet from Colorado State University experts, along with over 200 recipes. Also featured...bread machine and sourdough recipes, sections on quick mixes for cookies, cakes and breads, and nutritional breakdowns on all recipes.

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© Colorado State University Cooperative Extension. 1995-2004.www.ext.colostate.edu
Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Marc Johnson, Director of Cooperative Extension, Colorado State University, Fort Collins, Colorado. Cooperative Extension programs are available to all without discrimination. No endorsement of products mentioned is intended nor is criticism implied of products not mentioned.

High Altitude Baking
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