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Tobi Jacobi, Professor of English, Colorado State University

Perfect brownies baked at high altitude are possible thanks to Colorado’s home economics pioneer Inga Allison

Students work in the high-altitude baking laboratory. Archives and Special Collections, Colorado State University

Many bakers working at high altitudes have carefully followed a standard recipe only to reach into the oven to find a sunken cake, flat cookies or dry muffins.

Experienced mountain bakers know they need a few tricks to achieve the same results as their fellow artisans working at sea level.

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