25 Of Your Favorite Treats Adapted For High Altitudes
Talk about a baking high.
As anyone who's tried to bake anything more than 2,500 feet above sea level can tell you, it's no cake walk.
At higher altitudes, foods can take longer to cook, liquids evaporate faster, and dough rises more quickly. All of that means your baked goods can come out undercooked, dry, and/or collapsed, so you have to make slight adjustments when making breads, cookies, cakes, pies, and pastries. And while there are definitely rules of thumb you can follow — like increasing your oven temp, decreasing your baking time, and adding about a tablespoon more liquid and flour — here are a bunch of helpful recipes that have already made the adjustments for you.