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?
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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?
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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