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Author Topic: High Altitude Baking  (Read 3060 times)

Siltz

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High Altitude Baking
« on: January 28, 2013, 09:43:33 AM »
Are there any adjustments I need to make when baking at high altitude?  Tried the Beanit Butter cookies from the FTS baking book and they came out very dry.  I even let them setup in the fridge over night after baking.
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Andrea

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Re: High Altitude Baking
« Reply #1 on: January 28, 2013, 06:36:40 PM »
Siltz,
I live at altitude but haven't had any problem with my limited amount of baking.  The beanit butter cookies were flat and chewy but that's how I like them.

The coconut cake was perfect.  The flours are heavier than wheat flour and I think that helps.
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umpa

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Re: High Altitude Baking
« Reply #2 on: January 29, 2013, 08:34:42 AM »
I keep my peanut butter cookies in the freezer. Usually if a recipe is dry its overcooked.Either the oven is too hot or cooked too long. When I wrote the Fat to Skinny Bakery Book I was in North Carolina at 4000 ft elevation.I have made the same recipes in Florida at 0 ft elevation with no adjustments. You can also try adding a little oil for moisture ;)
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