Water boils at lower temperatures, therefore: Moisture
evaporates more quickly. Food can more readily dry out during
cooking or baking. Steamed or boiled foods will take longer.
Lower air pressure, therefore: Baked goods using yeast, baking
powder, baking soda, egg whites, or steam may rise excessively,
then fall. At high altitudes, bread rises higher and flour tends
to be drier than at sea level. If you live in an area that is
more than 1,000 feet above sea level, make these adjustments for
cakes, cookies, and yeast doughs. Continued on page 2: Cake
Adjustments