As a general rule there are some adjustments you need to make when baking or [tag]cooking at high altitude[/tag]. I don’t alter the recipes included here at the Fawnskin Flyer so here are some guidelines…this is a hint that you will be getting another recipe from me shortly!

[tag]High Altitude Baking Cooking Adjustments[/tag]

• Baking Powder: Decrease each teaspoon by 1/4-1/2.
• Baking Soda: Decrease each teaspoon by 1/4-1/2.
• Sugar: Decrease slightly by 2-3 tablespoons per cup.
• Fats: No adjustment unless substituting. 1 cup shortening = 3/4 cup butter or oil.
• Cookies: No adjustments are supposed to be needed but I find lots of variation on this!
• Liquids: For rice, veggies, soups increase 25% or 1/4 per cup water and simmer longer.
• Yeast Breads: Good luck–let me know if you use those bread makers!
• Oven Temp: Increase 25 degrees F or decrease by 25 F for glass cookware.

Do you have any specific tips or hints we should know about? Please leave a comment–or a recipe!