00:00I had no idea what high-altitude baking was so I spent the day making this brioche and putting it
00:06in the oven and and again 500 it was going to be for that night and I look in the
00:12glass window of
00:13the oven and there my brioche was just spilling out of the sheet pan all over to the you know
00:20the
00:21oven and so a number one I realized that everything I heard about high-altitude baking was true the
00:29second thing I learned was I will never come up to high-altitude and bake again because mistakes
00:37are great but you should never make them twice but the third thing that I learned and this is
00:42something and I've carried throughout my baking cooking career and something that I think is
00:49really important is that as long as you start out with great ingredients whatever you make no matter
00:56what it looks like it's still going to taste delicious and the fourth thing I learned is
01:04powder sugar is the best thing to cover of the state write it down
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