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The Fall and Rise of High-Altitude Baking


For Science Monday we thought we’d turn to a different sort of chemistry: the chemistry of high-altitude baking. All kudos for story idea — and cake execution — to Mary Lou Cooper. When Mary Lou began sharing what she was going through to refine her homemade dessert repertoire after taking part in a recent community college baking class, I couldn’t help but think of a famous TV scene.

We’re also delighted to welcome Susan Purdy to Wake-Up Call this morning. Susan is the author of “Pie in the Sky” and many other cookbooks.  She spent five years writing her opus on high altitude baking.