I live at a high altitude - I know adjustments are needed for baking. Is there a "basic" change that's needed for baking powder or liquids?

Donna Fargnoli
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Liza's K.
Liza's K. August 10, 2014
This article is a good starting point: http://www.kingarthurflour.com/recipe/high-altitude-baking.html
 
boulangere
boulangere August 10, 2014
If you can give me your altitude, Donna, I can give you the simple increases/decreases you need to make.
 
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