Hello,
Does anybody can help me on How to Adjust a 2,800 M (9200 ft) Sea Level Recipe?
Thank you all!
Is the recipe alread for that altitute(sp?) and you want to bake at a lower one or you need to bake at 9200 ft?
I did some baking of cake mixes almost at that altitute yrs ago. I'll have to take some time to look up the post about it as I don't remember just off hand what changes I made.
Here is the brochure I used for adjusting recipes to 5,000 ft. I personally started with liquid and leavener and that was enough at my altitude. But of course, YMMV.
http://extension.colostate.edu/docs/comm/highaltitude.pdf
And just as a bonus... high altitude adjustments for candy as well.
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