Temp/Time adjustments for high altitude??

I live at 6000 feet and am dying to try this recipe. Usually, I have to make a recipe multiple times to figure out the best time/temp correction for my higher altitude. Sigh!
Can anyone help? Thanks!!

  • Posted by: Liz
  • July 10, 2019
  • 410 views
  • 4 Comments

4 Comments

Miss K. July 10, 2019
Liz, I feel your oain! I live at 6035 ft.... Anyway, reduce sugar by about 2TBSP. Reduce baking soda (&or baking powder) by about 1/4 tsp. Add about 2 TBSP flour. Crank the oven about 25° higher than requested temp while preheating. Then lower the temp to what is called for when you put them in the oven. Bake as directed.
 
Posie (. July 10, 2019
Hey Liz, I’d suggest looking at King Arthur’s high altitude guide and using that to adjust the recipe. Haven’t made it myself at altitude so that would be the best approach I think! https://www.kingarthurflour.com/learn/high-altitude-baking.html
 
Liz July 10, 2019
Thank you very much !!!
 
Jackie L. July 12, 2019
I find cheesecake challenging at a mile high...it will rise to the expected height of about 3-4 inches...but then it falls to a flat 1 inch. Texture is not at all like what I got when I lived at sea level...any suggestions?
 
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