Our home sits in North Lake Tahoe at an elevation of 6325. While growing up in the mountains, I didn’t noticed the challenge of baking much. After living at sea level and moving back, the difference showed in certain flopped and sunken cookie and cake recipes. Over the years, my husband Dave and I studied why this glorious elevation flattens and hollows particular sweets.
We follow the rules but baking can be a matter of make and re-make until finding that sweet spot (Hmm… I’m trying to decide, pun or no pun intended?). That’s okay because living in a postcard’s worth the tradeoff. And a big positive, most recipes aren’t subject to altitude, so I’ll make sure to mark the ones within that are.
General guidelines about baking in altitude:
- King Arthur Flour – High Altitude Baking
- Bob’s Red Mill – High Altitude Baking Tips
- Pie in the Sky – High Altitude baking warrior
