New to baking and live at ~5500 ft. Has anyone tried this successfully with high-altitude modifications? If so, what did you do?

  • Posted by: Kate
  • February 15, 2014
Maialino's Olive Oil Cake
Recipe question for: Maialino's Olive Oil Cake


boulangere February 24, 2014
Yes, I suspect that the additional time is related to your elevation. Cheers to you for your great success!
Kate February 24, 2014
Thanks for the help everyone! I used Cynthia's recommendation and it turned out beautifully. It did take an extra ~7 minutes for the cake tester to come out clean, not sure if that's related. But I brought it to a "sparkle party" where it got a lot of compliments and went perfectly with all the bubbly drinks!
Melusine February 23, 2014
A lovely cookbook called Pie in the Sky has a wide range of recipes with instructions for various heights. The recipes are good, and the charts make it easy to adapt your own favorites.
savorthis February 21, 2014
Hi Kate! I'm in Colorado too. Let me know how it goes. I am always hoping for more patience when it comes to baking, altitude and precision.
Kate February 20, 2014
Thanks, Cynthia! Where do you get such precise numbers? I would love to know your source.
boulangere February 21, 2014
I've either lived or baked or both at a variety of elevations, and also wrote the High Altitude Baking section of the Bakers Dozen Cookbook, a book compiled from members of a professional bakers group I belong to. I'm glad the information helped you. Happy baking!
boulangere February 16, 2014
For you elevation, increase the flour by 7%, add an extra egg, and decrease the leavening by 44%
Pegeen February 16, 2014
Kate, I'm not familiar with high-alt cooking myself. But if you do a Google search on "Cooking at a high altitude" you'l get plenty of answers.
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