Baking is tough enough as it is, but when you add a higher altitude to the mix (or batter ), it makes it that much trickier.Because of lower atmospheric pressure, the preparation of food may require some tweaking for any altitude above 3,000 feet.I am going to give you some changes you can make to recipes to help them turn out in higher elevations, but you should always make the recipes as written first.

If your cookies, bread, and other baked goods aren’t to your satisfaction, then you could try some of the adaptations.But, again, it’s a lot of trial and error, so be patient and stick to one ingredient change at a time! Universal Tips for Baking at High Altitude Although there is no ‘one size fits all’ tricks for high-altitude baking (wouldn’t that be nice), there are a few things you can keep in mind before making more specific changes.Switch to a high-protein flour.

Use extra-large eggs instead of large eggs to account for the drier atmosphere.Cut back on fat and sugar.Note: You may see some suggestions about increasing oven temperature by 15-25 degrees and reducing the bake time, but that can really affect the texture of the baked goods, so try some of the other recommendations before you begin adjusting oven temperature and bake time.

But, you will notice I did recommend it a couple of times; again, it’s trial and error! Cakes, Quick Breads, and Muffins When it comes to cakes, quick breads, and muffins, there are a few more specific tweaks you

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