Insert_username
  • Insert_username
Air pressure affects how high a cake rises when it bakes. Directions for cake mixes often have special high altitude instructions. Explain why. Can anybody help me with this?
Chemistry
jamiebookeater
  • jamiebookeater
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anonymous
  • anonymous
baked goods tend to rise faster, requiring a change in the proportion of ingredients used in leavened foods (such as breads and cakes). Sometimes, you may need to adjust the baking temperature in your oven as well!
Insert_username
  • Insert_username
ok thanks!

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