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| Newcomers to the Pikes Peak region are often surprised to find that low loand recipes do not work well and need adjustment. The decreased air pressure at high altitudes affects baking just as it makes longer cooking mandatory for such things as beans and rice. This information is to help the those who encounter problems in preparing food at 6,000 feet or more. All temperatures and adejustments recommended below are for Colorado Springs. |
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Boiling Liquids |
 Water boils at this altitude at 200 degrees F. rather than 212 degrees. Foods cook at lower range top settings for a longer time. Use slightly more liquid and a lid to prevent evaporation and scorching. |
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Deep Fat Frying |
 Lower the grease temperature approximately 20 degrees. For pan frying, use medium low and low temperature settings. |
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Pudding and Pie Filling |
 Cornstarch will not thicken in a double boiler at this altitude. Use very low direct heat, stirring carefully to prevent scorching. |
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Candies |
 When cooking the syrup, lower the recommended temperature by six (6) degrees on a centrigrade thermometer and 12 degrees on a Fahrenheit thermometer. |
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Breads |
 Dough rises much faster at this altitude. Allow two rising periods rather than one. Punch the doough down after each rising time. In addition, flours tend to be drier and, thus able to absorb more liquid in high, dry climates. Therefore, less flour may be needed to make the dough proper consistencies. |
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Canning in Water Bath |
| Add three (3) pounds to the recommended pressure. |
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Cakes |
 There are no set rules for modification of cake recipies; changes depend on the type of cake and the relationship of the ingredients to each other. Try the smaller adjustment first and work up to the large adjustment until your recipe is a success. Increase the baking temperature 15 degrees F to 25 degrees F to set the batter.* Reduce baking powder and/or soda 1/8 to 1/4 teaspoon for each teaspoon. * Reduce sugar one to three tablespoons per cup. The higher the quantity of sugar, the larger the adjustments. * Increase liquid two to four tablespoons per cup. * For very rich cakes, reduce shortening one to two tablespoons. * For cakes calling for gelatin, decrease gelatin as you would sugar. * For sponge and angel food, the amount of eggs may be increased. * Beat eggs to soft peaks. |
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Cake Mixes |
| Follow adjustment directions on the package; if none are given, add a little all-purpose flour, possibly an egg and some liquid. |
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Popovers |
| Increase the amount of egg and reduce the shortening. No adjustment is needed for cream puffs. |
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Cookies |
 A slight reduction in baking powder and sugar may improve them. Bake at slightly higher temperature. |
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Biscuits and Pie Crust |
 Not generally affected by altitude, however, slightly more liquid may be used. |
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Do not assume that your sea level recipes will fail. |
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| For more tips on High Altitude Cooking see: http://www.themuffinlady.com/highaltitude.php |