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| UP-COMING CLASSES: |
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9•9•10 Baking Workshop
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9•11•10 Canning 101: Condiments and Chutneys
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9•17•10 Couples Cooking at the Ranch
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| Click Here for more classes. |
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Available For:
- Hands-on, day and evening classes.
- Couples evening classes.
- After school cooking classes for kids and teens.
- Private parties, by arrangement, in the school or your residence.
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Ask Jaxon Frequently Asked Questions
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Question: Do you sell gift certificates for classes? I need a gift for my foodie sister in Salt Lake and wanted her to have classes of her choosing.
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Answer: Yes we do. Go to our cookbook page and click on the Gift Certificat product that you will see there to purchase a gift certificate on-line.
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Last Updated: Saturday, April 10, 2010
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Question: Why is baking so different at high altitude?
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Answer: As the altutude increases, atmospheric pressure decreases, and in turn cause serveral baking changes. Since the air is thinner and with lower atmospheric pressure cause leavening (baking powder, baking soda and yeast) to expand more.
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Last Updated: Thursday, June 18, 2009
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Question: What are some of the specific problems with high altitude baking?
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Answer: There are several issues going on, however, we can begin with the following ones.
- Because there is less air pressure on top of the cakes, baked at high altitudes, liquids evaporate more easily and gas bubbles in the cake rise and burst at the top more readily.
- This results in less liquid in the cake and the other ingredients become concentrated.
- With higher sugar levels preventing the cake structure from setting.
- Losing air bubbles means not enough structure as the cake is baking causing the cake to fall..........leaving you with a soggy, heavy cake.
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Last Updated: Thursday, June 18, 2009
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Question: What specific solutions, if any, that will solve high Altitude Baking issues?
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Answer: I like to start with reducing the leavening in the recipe. Many of my recipes were developed for sea level baking. Moving to an altitude of above 5,000feet I decided to reduce baking powder and baking soda by 50%, instant yeast, reduce by 25%. This conversion works for most cake, cookie and muffin recipes. There are other minor adjustments may be made if necessary.
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Last Updated: Thursday, June 18, 2009
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