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Recipe adjustments for baking at high altitudes

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Recipe adjustments for baking at high altitudes

Lorry13 | Feb 8, 2014 05:42 PM

Anyone have experience baking at high altitudes? I just moved to Denver and already have many recipes that I frequently use (cookies, quick breads and yeasted breads mostly) and was wondering if you follow any set rules for adapting them to high altitude or is it just trial and error with each recipe?

Thanks for any help!

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