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Hi everyone,

I recently moved to a high-altitude area (around 7,000 feet above sea level), and I’ve noticed that some of my usual baking recipes aren’t turning out as expected. Cakes tend to collapse, breads don’t rise properly, and cookies spread too much.

Has anyone successfully adapted recipes for high-altitude baking? I’m specifically looking for:

Tips for adjusting flour, sugar, and leavening agents.

Changes in baking temperature or time.

Any recommended resources or calculators for altitude adjustments.

I’d really appreciate step-by-step advice or personal experiences — it’s been frustrating trying to get my baked goods just right!

Thanks in advance! google baseball