Routt County CSU Extension: High-altitude advice for holiday baking
December 8, 2013
Do not assume that your sea-level recipe will fail. Try it first. It may need little or no modification. Often, repeated experiments with each recipe can give the most successful liquid, sugar and leavening proportions to use. Visit the Colorado State University — Food Science and Nutrition website, http://www.farmtotable.colostate.edu, to find more specific suggestions from its publication “High Altitude Food Preparation.”
I received a call last week from a very unhappy home baker. She recently had relocated to Northwest Colorado and made her family's favorite chocolate cake with miserable results. When she opened the oven, she discovered that it had overflowed the pan, making a mess of her oven and leaving a dense, sunken blob behind. What a disappointing result from hours of effort and costly ingredients. The Colorado State University Extension Office receives many calls of this nature from cooks frustrated with our high altitude. We even had a call from a visiting hunter who wanted to know why his boxed macaroni and cheese was "chewy," even though he prepared it the way he always does back home.