Getting Baked: A true story of trying to bake at altitude
by Ali Berkley Margo
I’VE NEVER BEEN MUCH OF A STONER—er, I mean I baker. I have a tough time following directions and can never resist the urge to mess with the recipe: What if I put in coconut flour instead of that processed crap? What if I use maple syrup instead of sugar? Isn’t that supposed to be better for you?
Because of my so-called “creativity,” I have had many baking disasters. Like the time I thought it might give my zucchini muffins a “nuttier” flavor if I put a little sesame oil in them and they ended up tasting like Chinese food. Or the time I put that coconut flour in my quick bread and it turned it into a brick that was so bad I left it in the oven and forgot all about it until my husband found it two weeks later.
Over the Thanksgiving holiday, I had another urge to try again. I’m recently married and was having this fit of domesticity. It was my two-month anniversary (I know, I know) and I wanted to make our condo smell good and wear that new apron I was given at my bridal shower and to spoil my husband. I thought a special autumnal treat would hit the spot, so I decided to attempt pumpkin bread. This actually turned out well. So well, in fact, that I planned to make it a second time for a dinner guest a few night later (Please note it was indeed one guest, but that did not stop me from acting like Martha Stewart on acid and spending an entire day planning and preparing this meal).
The second loaf was better than the first, so I got cocky. I mean, what’s a homemade meal without homemade biscuits? I found a recipe for Manchego cheese corn biscuits (I know, sounds good, right?) and spent like 700 dollars on the ingredients.
They weren’t good.
I’ll be honest: I’ve even tried to make cookies and brownies from batter that’s premade and it’s still not good. So I’ve decided to blame it on the altitude.
I went into Boden’s Butter the other day on the corner of East Hokpins and Hunter to pick owner Kelly Hart’s brain.
“Do you think the altitude effects baking?” I asked.
“No.” she said, as if I’d asked her a simple question. She said you should be able to tell if a batter is moist enough just by looking at it. She suggested adding yogurt.
After eating those two loaves of pumpkin bread that did turn out well for breakfast, lunch, and desert after dinner, I started looking like a loaf of pumpkin bread. Plus, I got kind of sick of it.
That’s why I’ve decided from now on, I’ll leave the baking to the pros/
Two of my favorite bakeries in the Roaring Fork Valley:
Midland Bakery
Aleece Gallagher at Midland Bakery is a bubbly blonde who returned to the Roaring Fork Valley and Basalt where she was raised after a stint in Seattle. She makes everything from wedding cakes and delectable pastries to fresh breads. Better yet, Midland serves breakfast, lunch and dinner and there’s nothing that enhances a good meal better than fresh made bread and amazing deserts. The laid-back café vibe make it a local’s favorite and it’s often packed, especially on weekends. If sweets aren’t your thing, go for the Eggs Benedict served on fresh, homemade English muffins: To die for. Aleece did my wedding cake (chocolate with coconut cream frosting) and three varieties of cupcakes (red velvet with cream cheese frosting, vanilla with passion fruit frosting, and chocolate with caramel and sea salt). Let’s just say it’s a good thing we got photos, because there wasn’t a single crumb left.
Boden’s Butter
I work across the street at the Arjuna Yoga studio, and there’s nowhere better to reward yourself after a hot, sweaty class than at Boden’s (named after owner Kelly Hart’s son). What we yogis love about this garden level local’s secret are the wide variety of Gluten-free goodies and the love that goes into each and every baked good. She’s got everything from cupcakes and quick breads to fine espresso and fresh baked cinnamon buns. Just today she was making a birthday cake and informed us how she makes the frosting pink—simply by blending fresh berries into the mix—who knew baking could be fun and healthy too?
What’s your favorite bakery in the valley? Tell us!
Ali Berkley Margo