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Old 01-01-2008, 10:45 PM   #1
Assistant Cook
Join Date: Jan 2008
Posts: 1
Baking at high altitude

Help!!! I just recently moved to Divide, CO the altitude here is a little over 9000 feet. I have cooked and baked all my life. I consider it good therapy. Since moving here, I can bake an apple pie once and it will turn out good, the next time it will be very watery. I always test a piece of apple to see how tart they are so I can adjust the amount of sugar same thing with corn starch, if the apples are very wet I use more corn starch. The other thing I am finding is that pumpkin bread, (the same recipe I've been using for years) will sink in the middle in the last 3 minutes of bake time.

Any advice will be appreciated

Thank you


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Old 01-01-2008, 11:43 PM   #2
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Michael in FtW's Avatar
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Laurie - maybe you can find some help at this Baking911 page - Baking at high altitudes.
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
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