We will be relocating to Denver, CO and I am really anxious about not being able to bake without everything falling!!! How do you bake at high altitudes? Is a convection ocven needed?
The only book I've ever seen mention and help with high altitude is Warren Browns: Cake love (providing your baking by scratch.) HTH
I used to live in CO. and what I remember was that you had to add more flour to things. Don't remember all the rules though so I would see if I could google it and/or you could check out Warren Brown's book Cake Love. Best wishes.
When are you moving? If it's before February, be sure to check out the Sweet Times in the Rockies cake show, it's awesome! https://www.facebook.com/#!/pages/Sweet-Times-in-the-Rockies-Cake-Show/108850015830381
I'm at about 6300 ft. Much of what I've learned about high altitude baking is from the book Chocolate Snowball by Lettie Halloran Flatt who is the executive pastry chef at Deer Valley Resort in Utah (7200 ft). It's not a high altitude cookbook per se but she does include a chapter on baking at "celestial heights".
All of this becomes habit after a while and you find yourself just automatically making the adjustments in your head as you read a recipe.
If you're baking from scratch, at the most basic level, you need to:
decrease sugar by 2 tbs per cup
increase liquid by 2 tbs per cup*
decrease leavening by 1/4 tsp per tsp
*sometimes more, it helps to know what your batter consistency should be
It also helps to separate your eggs; beat the whites to stiff peaks; fold them into the batter at the end.
I've also found that some recipes simply don't work at high altitude no matter what you do.
I also bake at a slightly lower temp (325) for a slightly shorter time. If a recipe says 35-40 minutes, I start checking at 25 minutes. FYI, I know some people disagree with this advice but it works for me so I keep on suggesting it to people who are having trouble with high altitude baking.
I'll have to move by mid to late Feb.
Thanks for all the tips!!!