I’m crossing my fingers that I don’t have high altitude problems with my baking now that I live at just over 3000 feet. It’s right at the margin of where some cookbooks recommend making adjustments. I conducted one little test, comparing chocolate chip cookies made at sea level with the same recipe made at 3000 feet, and the results were identical, so at this point I’m hopeful.
But it does leave a kernel of doubt in my mind when I’m unhappy with how a recipe turns out. Is the recipe or the altitude at fault? Fortunately, if I made the recipe for Tuesdays with Dorie, I have several hundred other bakers to compare the results to.
In this case, my cake was a little dry. Not terrible – it was still chocolate cake, and it was covered in cream cheese frosting – just not as good as other chocolate cakes I’ve made. I’ll have to read what others have said to see if those results were typical. I’m kind of hoping we all had dry cake this week, because having to constantly adjust recipes for my altitude sounds like such a pain in the butt.
One year ago: French Pear Tart