High altitude baking issues

Do your cookies turn out flat and hard? Do your pies come out like a fallen souffle and all mushy? Yes, living in the high country wrecks havoc with the uninititated baker. Over the years high altitude cookbooks have been published and now we can ad another to the ranks, Pie in the Sky: Successful Baking at High Altitudes : 100 Cakes, Pies, Cookies, Breads, and Pastries Home-tested for Baking at Sea Level, 3,000, 5,000, 7,000, and 10,000 feet (and Anywhere in Between) by Susan G. Purdy.



Unlike it's predecessors Susan Purdy took the time to test recipes at varying altitude levels to get the right proportion of ingredients, baking temperature and time. So now you can bake here at home in Denver and then bake like a professional when you trudge to the cabin at Grand Lake!

Here are some of the more popular high altitude cookbooks available: High Altitude Baking: 200 Delicious Recipes & Tips for Great Cookies, Cakes, Breads & More : For People Living Between 3,500 & 10,000 Feet by the Colorado State University Cooperative Extension, Patricia Kendall; New High Altitude Cookbook by Beverly M. Anderson; Baking at High Altitude: The Muffin Lady's Old Fashioned Recipes by The Muffin Lady (aka Randi Levin, a baker out of Evergreen); and High Country Herbs: High Altitude Growing, Gifting & Cooking With Herbs by Cheryl Anderson Wright.