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When baking at high altitudes (greater than 3000 feet above sea level), you may want to decrease the amount of baking powder and sugar used, and increase the amount of liquid and egg used. Baked goods will often overinflate and collapse at high altitudes, unless the recipes are modified. There are several books available, which contain recipes appropriate for cooking and baking at high altitudes.
|Jennifer Mathes, Ph.D.|