For a complete answer, see:
http://www.highaltitudebaking.com/science.htm
or order the book:
Pie in the Sky, by Susan Purdy The short answer is that at high altitudes: (1) Water evaporates more quickly because water boils (ie turns into steam) at a lower temperature, and (2) Anything involving air, like leavening (rising), behaves differently at altitude because there is less air and lower air pressure. You add extra water because... During the baking process, which means warming from room temperature to final baking temperature, more water will leave (steam off) a high-altitude cake. The extra water compensates for this. You add extra flour because... 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). For lots of good data about this see:
http://www.highaltitudebaking.com/science.htm
True
Differences in air temperatures at different altitudes are primarily caused by the way the atmosphere absorbs and retains heat from the sun. As you increase in altitude, the air pressure decreases, causing the air to expand and cool. This results in lower temperatures at higher altitudes compared to lower altitudes.
High altitudes generally have lower temperatures compared to lower altitudes. This is because the air at higher altitudes is less dense and can hold less heat, leading to cooler temperatures.
They have cooler temperatures than places at lower altitudes.
1oo degrees 1oo degrees
differing altitudes
high altitudes indicate cold temperatures so then that means that water vapor condenses at cooler temperatures and when water vapor condenses then it creates clouds
At higher altitudes, the air is less dense, which means there are fewer air molecules to trap and retain heat. This results in lower temperatures at higher altitudes compared to lower altitudes.
Places at higher altitudes tend to have cooler temperatures than places at lower altitudes due to decreased atmospheric pressure. Oxygen levels are also lower at higher altitudes, which can lead to symptoms of altitude sickness in individuals not acclimated to the elevation. Additionally, higher altitudes often offer stunning panoramic views of surrounding landscapes.
Elevation affects baking by causing changes in air pressure and moisture levels, which can impact how ingredients behave. At higher altitudes, adjustments to recipes are needed such as increasing baking time, reducing leavening agents, and adjusting oven temperature to ensure proper rising and baking of baked goods.
Cloud structures vary at different altitudes due to different levels of air pressure. There are several scientifically recognized altitudes of atmosphere.
No, there is no need to alter normal baking methods at sea level. Special considerations are needed at high altitudes, not low altitudes.