Ooops... It's called ,'Pie in the sky... 'I hate spell check sometimes 🙄 King Arthur Flour has info on high altitude baking, that's easily accessible online.
There is a book by Susan Purdy called 'Pue in the sky' it's helpful. As far as baking goes in general reduce sugars by 1-2 TBSP per cup. Reduce baking soda/ powder by 1/8- 1/4 tsp. I live in CO Springs, Co 6035ft.
It’s a terrific book! I used it the year I was in 7,000 foot above sea level Kabul-happily, on a very safe compound with a US-style kitchenette. The author tested the recipes at multiple levels, so I learned why some old favorites weren’t quite right at another city that was a few yards under 3,000 feet. She also made it easy to adapt other recipes.
I've not seen any, but I grew up in Colorado 6,000 ft+. These are my two not so hard or fast rules for high altitude cooking,
1) Air pressure is lower, so foods take longer to cook. Temperatures and/or cook times may need to be increased.
2) Water boils at a lower temperature, so foods prepared with water (such as pastas and soups) may take longer to cook. Temperatures and cook times may need to be increased.
High altitude baking can be a little trickier, but I've found that CSU offers some great tips, http://extension.colostate.edu/topic-areas/nutrition-food-safety-health/high-altitude-food-preparation-p41/.
I've also found that adding an extra egg to cakes, quick breads and cookies is a pretty good way to get your bakes to turn out.
Thank you for the baking tip, especially. I know that many things take longer (my Christmas turkey was ...mostly...cooked at 10 pm the only year we've managed to have Christmas at our 7200' cabin). Every time I've tried baking, it's been disastrous.
If you're looking for baking recipes, this gal's blog is great https://highaltitudebakes.com/ She lives somewhere in the Rockies so all of her recipes are high altitude tested.
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1) Air pressure is lower, so foods take longer to cook. Temperatures and/or cook times may need to be increased.
2) Water boils at a lower temperature, so foods prepared with water (such as pastas and soups) may take longer to cook. Temperatures and cook times may need to be increased.
High altitude baking can be a little trickier, but I've found that CSU offers some great tips, http://extension.colostate.edu/topic-areas/nutrition-food-safety-health/high-altitude-food-preparation-p41/.
I've also found that adding an extra egg to cakes, quick breads and cookies is a pretty good way to get your bakes to turn out.