SC - Eating Utensils website

[david friedman]

Here is a useful site for you, from the makers of Crisco.  They are of
course interested in having your baked goods come out delicious so you
buy more Crisco!  The measurements are all in feet not meters, but I'm
sure you are up to the challenge of that conversion.
http://www.crisco.com/hi_alt.htm

A more technical article from New Mexico State University, with some
special recipes just for high elevations:
http://www.cahe.nmsu.edu/pubs/_e/e-215.html

I am in Los Angeles, California, only about 200m but some of our camping
events are in the local mountains, up to 2000m.  Let's just say, it's a
challenge.

Yours in Service,
Selene

Janice Pollard wrote:

> Hope someone out there can help me.  I am living in South America at
> an elevation of 1500m.  I am having a great deal of trouble with my
> North American recepies.  They don't seem to work.  The taste is off.
> muffins, pies everything.  Also, things don't rise like they should.
> Does anyone know whether I should use more or less baking soda or is
> the problem something else?Thanksjanicejpollard at columbus.edu.co
>