When yeast breads are prepared at higher altitudes where there is less atmospheric pressure,
A) more leavening agent will be needed.
B) less liquid is needed.
C) baking temperatures should be slightly decreased by about 10 to 15 degrees F.
D) all of the above answers are correct
E) none of the above answers is correct

Question

Quizplus · Accepted Answer

At higher altitudes, less leavening agent is needed, more liquid is often required, and baking temperatures should be increased, not decreased.

When Yeast Breads Are Prepared at Higher Altitudes Where There