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High Altitude Advice

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I live in Littleton, Colorado at 5,600 feet and I’m looking for high altitude baking tips and advice. I actually moved down in elevation from the mountains at 6,800 feet a couple of years ago. However, all this time in Colorado, I’ve still never mastered high altitude baking.

I always thought my cookies, cakes, breads and everything else where coming out fine. But, a few days ago I made a cake at my fiancé’s mother’s house. She watched me closely and after a second asked what high altitude modifications I’d made from the original recipe. I had to tell her I hadn’t made any… She didn’t have advice because she doesn’t bake very often, but told me I should look into it.

So, have my baked goods been sub-par because I’ve never made high altitude changes?

What changes should I be making?

Any responses are greatly appreciated!

(I searched for a post on the subject and to my surprise, I didn’t find any… If I missed them, please let me know.)

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