High-Altitude Baking Tips

When you're cooking at altitudes over 2-3000 feet above sea level, the air is thinner and drier so foods may react differently when they're cooked.

Foods, like bread and cake, dry out more quickly and bake differently so you may need to make some adjustments. A good trick is to let cake batters stand for about 15 minutes before baking so some of the leavening gases can be released. Also, if you fill the pans just halfway full, it will give the food more room to rise.

We have a great high-altitude baking chart on MyRecipes that you can follow based on your distance above sea level. Depending on where you live, you'll need reduce the baking powder and sugar and increase the liquid in baked goods. Unfortunately, a lot of it is trial and error so it may take a few times to figure out which proportions work best for you.

Baking chart: http://cookingquestions.myrecipes.com/2011/02/how-do-i-adjust-a-recipe-for-hi...

See more baking recipes and tips: http://www.myrecipes.com/baking-recipes/

Recipe: Moist Chocolate Cupcake, Southern Living
Photo: Beth Dreiling
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&r...

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