All things baking

Ever feel stuck choosing the right flour at high altitude? Cake? Pastry? Bread? When do you use AP Flour with so many other choices? As a kid, all we could get in the store was "regular flour"! Welcome to the never ending hands-on research of high-altitude baking Here are some solid facts: The more delicate your bake, the lower the protein (gluten) you want: • Cake flour: 7–9% • Pastry flour: 8–9% • AP flour: 10–11% • Bread flour: 12–13%+ BAKING AT ALTITUDE CHANGES HOW THE D

Going back to the discussion on what butters are best at high altitude: You want to use butters with the highest fat content meaning the lowest % of water. Anything above 82% is ideal: European butter has between 82-83% butterfat. Minerva Dairy (Amish) butter has the highest fat content with 85% butterfat. I bought Amish butter at Safeway. Always though make sure your butter is UNSALTED as the salt will help the water to evaporate quicker as well. The cheaper butters you may