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I thought high altitude baking adjustments were overblown until I moved to Denver last year
Moved from sea level in Florida to Denver about 14 months ago. First batch of cookies came out flat and hard as rocks. Tried a cake for my roommate's birthday and it sank in the middle like a crater. Finally looked up the science behind it after 3 fails. Lower air pressure makes liquids evaporate faster and leavening agents go crazy. Now I reduce sugar by a tablespoon, add an extra egg, and cut baking powder by like a quarter teaspoon. Night and day difference. Anyone else have a specific recipe that still gives them trouble even after adjusting?
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iris_green843h ago
Crater cake" lol I had the exact same disaster with banana bread here
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grant_perry1h ago
My oven runs 25 degrees hot and I never remember to adjust it, so every third bake turns into a science experiment with a dent in the middle.
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