Hi everyone! I just moved from Colorado to Florida. In Colorado baking was easy especially when using a box mix, just added a little extra flour and decreased liquids or whatever the box said. So I assumed that when moving to non altitude cooking you just follow the regular directions. Apparently not. In Colorado cakes and cookies were fluffy and amazing, in Florida they are so dense and the cookies are flat. I am afraid to make a cake from scratch down here. Even banana bread is dense and never cooks all the way through even when adding time! Can anyone please tell me what I am doing wrong and how I get fluffy cakes again? Thank you all you are all so helpful!!!!
I have baked at almost 9,000 ft and at 100 and don't have problems. My high elevation baking wasn't all that good but not bad - not real fluffy but passable. Maybe you are expecting too much. Are you using the same recipes? You might need to try some others I make all kinds of sweet breads - zucchini, green tomato, pumpkin etc. They are a bit dense but not heavy. What temp are you baking at? Maybe the oven needs to be calabrated.
do you have an oven thermometer — get your oven checked out — I just got a new igniter in my home oven and it works like new now
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