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| | High Altitude Cooking |
 | | At sea level, the atmosphere presses on a square inch of surface with a weight of 14.7 pounds, at 5,000 ft with 12.3 pounds, and at 10,000 feet with only 10.2 pounds- a decrease of about 1/2 pound per 1,000 feet. |
 | | Above 5,000 feet, temperatures obtained with a double boiler are not high enough for maximum gelatinization of starch. |
 | | Above that, decreased atmospheric pressure may result in excessive rising, which stretches the cell structure of the cake, making the texture coarse, or breaks the cells, causing the cake to fall. |
| www.coopext.colostate.edu /chaffee/highaltitude.html (999 words) |
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