The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

high altitude

ricedavis's picture

high altitude

I'm originally from Minnesota and have lived in Colorado for many years.  My gram made the best sugar cookies in MN and I have tried to modify the recipe to work here, but no success.  Could anyone help me please?  1/2 cup butter, 1/2 cup shortening, 1 cup sugar, 1 egg, 2 1/4 cups of unsifted flour, t tsp cream of tartar, 1 tsp baking soda and 1 tsp vanilla.  Bake 375 degrees for 9 minutes  thanks

flournwater's picture

"Colorado" has a range of altitudes.  What altitude are your working at?

proth5's picture

what is the nature of your problem?  And perhaps little details like dropped - rolled and cut - it the recipe you are giving us the original or modified?

As an aside, I've had few problems with cookies at my altitude.  That is why I'm wondering why you consider yours to be unsuccessful.

Let us know.

Thomas Mc's picture
Thomas Mc

At high altitudes you generally reduce leavening (the baking soda and cream of tartar) and increase water (maybe add a tsp to the eggs). Also, keep a pan of water in the bottom of your oven. The lower humidity here slows the transport of heat in the oven, so we keep one there all the time, and it keeps the food from drying out, as it does with the lower atmospheric pressure.