Baking

Baking with Altitude: A Fluffy Obsession

I know thin has always been in but, when it comes to cookies, I want them fat and fluffy. Baking at a higher altitude has complicated that for me. Since moving to Colorado, things are happening that high school chemistry didn’t prepare me for. I’ve had cookies so crumbly that they were barely being held together by a wish and a dream. Sure, I’ve tried adjusting ingredients. I’ve added, subtracted, multiplied, and divided, but my cookies are never fluffy.   I shouldn’t need to understand the restrictions of mass and external forces required for space exploration. These are cookies. At the same time, I feel like I’m in chemistry class all again trying to figure out what ingredients and how many to replace before something explodes in my oven.   It’s become an obsession ...