High Altitude Advice
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.)