I'm at 6,700 ft. and am having a very difficult time getting lemon cakes to rise and/or not fall. I'm lucky if there is 1" after leveling. I use the flower nails and baking strips and have tried the usual high altitude adjustments and am getting nowhere fast. Hoping someone has been more successful at the adjustment. Can anyone help?
Hi, I'm at about 6300 ft. If you post the recipe you're using or PM it to me, I'd be happy to make some suggestions. I usually use a WASC-type for my lemon cake and it comes out fine with relatively minor adjustments. I do use several scratch recipes but honestly, in my experience, some of them simply don't convert well.