Description
Description: Bake reliably at elevation where water boils lower and dough behaves differently. You’ll learn flour hydration tweaks and proofing temperature control in cool air. Adjustment tables show exact changes to leavening, sugar, and liquids. Wind‑proof setups stabilize heat for even tops and bottoms. Recipes include camp biscuits, oat pan‑loaves, and cocoa snack cake. We cover timing windows so you can bake between hikes without rushing. A micro‑kit list keeps weight down while retaining flexibility. Troubleshooting modules fix tunneling crumbs, flat rise, and bitter aftertaste. Safety notes cover fuel efficiency and carbon‑monoxide awareness. Practice exercises cement instincts for changing weather. Format: 9 videos, printable altitude charts, 12 recipe cards, wind‑screen templates. Duration: 1.75 hours with weekend drills. What You’ll Learn: Altitude adjustments; hydration/fermentation control; wind‑proof heat; micro‑kit packing; safety. Target Audience: Mountain campers and travelers baking above 1,500 m, from novice to intermediate.
