I'm in Denver where altitude is about a mile up. I'm making a cake from scratch, with high altitude flour with extra flour to compensate.
would it do any good to use baking power instead of baking soda?
the last one I did didn't rise well..........
Answer by twin_mommy at 7:06 PM on Feb. 6, 2010
Answer by bmdred at 4:25 PM on Feb. 6, 2010
Answer by chefjen at 4:31 PM on Feb. 6, 2010
Answer by things_not_sane at 5:16 PM on Feb. 6, 2010
Next question overall
(Politics & Current Events)
Why would you think that being a teen mom ISN"T a big deal???