High Altitude Baking?

Decorating By WildSugar Updated 18 Aug 2009 , 6:18pm by patty5

WildSugar Posted 18 Aug 2009 , 6:00pm
post #1 of 2

I live at a fairly high altitude (almost 5000 el.) and i think it's affecting my cakes. They come out really dense usually, and a lot of times they will fall in the middle, even though the edges are done. I usually add a bit of flour and liquid, but i'm not sure what to do with baking temps and times? Any hints or suggestions for high altitude baking?

1 reply
patty5 Posted 18 Aug 2009 , 6:18pm
post #2 of 2
Quote:
Originally Posted by WildSugar

I live at a fairly high altitude (almost 5000 el.) and i think it's affecting my cakes. They come out really dense usually, and a lot of times they will fall in the middle, even though the edges are done. I usually add a bit of flour and liquid, but i'm not sure what to do with baking temps and times? Any hints or suggestions for high altitude baking?




Here's a link with all the information you need!


http://www.ochef.com/327.htm

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