When baking at high altitudes the atmospheric pressure is

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When baking at high altitudes the atmospheric pressure is

When baking at high altitudes the atmospheric pressure is

▸ lower and leavening may over expand.

▸ lower and leavening may be less effective.

▸ higher and leavening may over expand.

▸ higher and leavening may be less effective.

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Introductory Foods

Edition: 14^th

Authors: Scheule, Bennion

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