High Altitude Baking

I officially hate baking in high altitude. My cookies are flat and greasy. My muffins are flat and gooey. The only thing that’s turned out decently was boxed brownies.


Turns out I’ve got to adjust the amount butter, size of eggs, oven temp, the number of times the dough is beaten, and basically the direction the earth spins on. And that changes daily because of the varying humidity which is rare and pressure which apparently changes daily too!

I did whip up one perfect batch, noted the changes and made a second one exactly like it a week later only to have them turn out like sweet chippy Frisbees. Oh, don’t get me wrong, they’re delicious–just not perfect anymore.


Share your thoughts!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s