There are many associations that you can join:
- http://www.acdac.co/#!notas-a-los-asociados
- http://www.amsocbogota.org/join/index.html
Saludos,
Avila
Bogota is one of the world's most dynamic cities these days - growing from the shadow of the country's 40+ years of drug war into a fashionable and gastronomic capital! It's hopefulness is propelling it forward! This blog will hopefully encapsulate our experiences as we make a life here in the Colombian capital!
WHAT TO CHANGE | HOW TO CHANGE IT | WHY |
---|---|---|
Oven temperature | Increase 15 to 25°F; use the lower increase when making chocolate or delicate cakes. | Since leavening and evaporation proceed more quickly, the idea is to use a higher temperature to “set” the structure of baked goods before they overexpand and dry out. |
Baking time | Decrease by 5-8 minutes per 30 minutes of baking time. | Baking at higher temperatures means products are done sooner. |
Sugar | Decrease by 1 tablespoon per cup | Increased evaporation also increases concentration of sugar, which can weaken the structure of what you’re baking |
Liquid | Increase by 1 to 2 tablespoons at 3,000 feet. Increase by 1 1/2 teaspoons for each additional 1,000 feet. You can also use extra eggs as part of this liquid, depending on the recipe. | Extra liquid keeps products from drying out at higher temperatures and evaporation rates. |
Flour | At 3,500 feet, add 1 more tablespoon per recipe. For each additional 1,500 feet, add one more tablespoon. | In some recipes, a flour with a higher protein content may yield better results. Additional flour helps to strengthen the structure of baked goods. |
WHAT TO CHANGE | HOW TO CHANGE IT | WHY |
---|---|---|
Oven temperature | Increase 15 to 25°F; use the lower increase when making chocolate or delicate cakes. | Since leavening and evaporation proceed more quickly, the idea is to use a higher temperature to “set” the structure of baked goods before they overexpand and dry out. |
Baking time | Decrease by 5-8 minutes per 30 minutes of baking time. | Baking at higher temperatures means products are done sooner. |
Sugar | Decrease by 1 tablespoon per cup | Increased evaporation also increases concentration of sugar, which can weaken the structure of what you’re baking |
Liquid | Increase by 1 to 2 tablespoons at 3,000 feet. Increase by 1 1/2 teaspoons for each additional 1,000 feet. You can also use extra eggs as part of this liquid, depending on the recipe. | Extra liquid keeps products from drying out at higher temperatures and evaporation rates. |
Flour | At 3,500 feet, add 1 more tablespoon per recipe. For each additional 1,500 feet, add one more tablespoon. | In some recipes, a flour with a higher protein content may yield better results. Additional flour helps to strengthen the structure of baked goods. |