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What happens if I do not add the extra flour for high altitudes when baking?
BTW im in slc, UT
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- 1 decade agoFavorite Answer
The lower air pressure will cause the cake to rise too much and too quickly, and can also cause the cake to "fall" afterward. I believe the extra flour slows the rising process. Ideally you would "take out" some of the leavening, but in a boxed mix you can't do that, so by increasing the flour you cause roughly the same effect (reduce the leavening-to-flour ratio).
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