Living · 6 pages · 12 min
How altitude changes a baking recipe
Lower air pressure cools the boil and lets leavening gases expand.
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From the opening
Altitude changes a baking recipe because air pressure is lower, so water boils cooler and gases in a batter expand more. The oven can still reach the temperature on the dial; what moved is the boiling point and the size of the bubbles. The opening covers lower pressure cools the boil, the same gas makes larger bubbles, and why a cake can rise and fall.
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Inside
- Lower pressure cools the boil
- The same gas makes larger bubbles
- Why a cake can rise and fall
- A boiling pot is the simpler case
- Where the idea stops applying
- A distinction worth keeping
Sources
- Boiling point falling as air pressure falls
- Expansion of leavening gas at lower pressure