Re: High Altitude Baking
My wife of 60 years and I have moved from Missouri to Colorado and find cooking and especially baking much different. She is an exceptional baker of pies and cakes. We are told the altitude is the problem. Where can we get some help? — The Wittmers, Lakewood
Welcome to Colorado, and welcome to the eternal struggle for the perfect cake! Because of our altitude, and the reduced air pressure that goes with it, baking becomes less of an exact science, and even more susceptible to the vagaries of things like weather, measurements and even your oven’s particular temperature variations. The best way to learn what works best for you is to try and try again. But to get started, we are big fans of “Pie in the Sky,” a cookbook by Susan Purdy. It offers up great starting- point recipes along with some of the science behind the conundrum to help you think through some solutions of your own. Our top tip: Don’t give up!
Re: A day in the life of Los Arcos
I live 300 miles from either Los Arcos, but I would dine there in a flash, were they closer, because the food sounds delectable, the family seems definitely worth knowing and I love their obsession with cleanliness in the workplace. Keep up the good work.
— Cathy White, Montrose
