I live at 7000 feet. I adapted (an already adapted, but done badly) sea
level spritz cookie recipe - the taste is perfect - but the cookies end up
hard. What can I do to make them soft - not chewy - but soft and crumbly
like spritz.
How much sugar is your recipe? Remember, sugar is hygroscopic, so it will bind with the water in you cookies, recrystallize as they cool, making them hard. Try swapping half your sugar amount with corn syrup, which won't crystallize when it cools.You can also try upping the fat content a bit, but the corn syrup should do the trick.
Wow - I really wish I found your videos earlier - I live in Calgary (3400
feet). I love cooking but gave up on baking and pasta making because I
though the altitude was screwing me over.... Im going to try it again now.
Quick question, are all cook book recipes recalculated for sea level or is
there anything that would indicate what altitude?
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