Tips for high altitude baking?
Hello! I’ve lived at sea level for most of my life, but will soon be relocating to a place at much higher altitude (~ 7000 ft). This is high enough that I will probably need to make adjustments to my usual recipes...
I know there are general resources available online, but I was hoping folks from TFL with experience baking at high altitude might also have advice ...
When trying out a recipe for the first time, are there certain changes that you always make? Or do you test a recipe as written before making any changes?
Are there any rules of thumb that you swear by? Or common suggestions that you rarely observe?
Any favorite books or blogs?
I’m also curious to see documentation of experiments to modify recipes! (or just your favorite high-altitude recipes, of course)