Just getting the water to resume its boil after you've dumped in the linguine or rigatoni or spaghetti is a trick. Keep the pot mostly covered to get the water going again. Because liquids evaporate more quickly, you have to adjust the proportions. You also have to reduce leavening agents such as baking powder to prevent cake batters from rising too much and collapsing. Revving the oven a bit more helps, too.
Yeast breads rise more quickly.
Be aware that yeast breads rise more quickly. Avoid using extra-fine sugar. When boiling foods such as pasta, keep the pot mostly covered to ensure water boils. Use fresh flour, there's no advantage to using high-altitude flour. Increase liquid 2 to 3 tablespoons per cup.