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Old 11-28-2008, 03:27 PM
 
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I recently relocated to a city that sits at approx 4500ft.
Every thing I bake turns out dry, crumbley, & crappy.

Does anyone know how to correct this?
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Old 11-28-2008, 04:27 PM
 
Location: Denver
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Well, you can follow the high altitude directions on many mixes........however, I live in Denver and never follow the recipes for high altitude. Everything pretty much cooks the same as it did when I lived at sea level
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Old 11-28-2008, 05:37 PM
 
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Unfortunately these are not recipes from a box.
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Old 11-28-2008, 07:06 PM
 
Location: Casa Grande, AZ
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They do make a high-altitude flour which I did not try when in WY, but might be worth a try with a small bag for a test, don't remember if it was more than regular flour or not...
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Old 11-28-2008, 08:48 PM
 
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Here's a link that should help. If you want to know more, just google "compensate high altitude baking"

High Altitude Baking: How to Adjust Recipes Above Sea Level (http://www.suite101.com/article.cfm/cake_decorating/31903 - broken link)
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Old 11-29-2008, 06:37 AM
 
Location: In a house
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I lived at 7,000 ft elevation for the first 17 years of my life but I don't recall my mother or anyone else really changing their recipes for high elevation. It did take longer for some items to cook properly. I could be wrong as it's been a lot of years since then. Perhaps you could see what they do differently on the box mixes and incorporate that into your homemade meals?! I think the link the poster before me gave would be a great place to start.
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Old 11-29-2008, 01:42 PM
 
Location: USA
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I don't do any baking, but I know you can't get a good bagel in Denver to save your life. At least I haven't found it yet. I've been blaming the altitude, but who knows.
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