High Altitude Baking: 200 Delicious Recipes & Tips for Great Cookies, Cakes, Breads & More

by Colorado State University Cooperative Extension

Put an end to your high altitude frustrations today! With over two hundred recipes and proven tips developed by high altitude baking experts, this book will ensure your baking success. A cake recipe adjustment guide for bakers living at an elevation of 3,500 and 10,000 feet is included in this essential cookbook, High Altitude Baking includes recipes for cookies, cakes, muffins, coffee cakes, scones, biscuits, pancakes, yeast breads, sourdough breads, and more.

Genres: Cookbooks, Nonfiction, Food and Drink, Food

190 pages, Paperback

First published May 1, 2003

Reviews

[Mary Cokenour]

Moving to a small town in Utah that is at 7100 feet above sea level, figuring out how to adjust my baking recipes was trial and error; more error than success. I could get my baked goods cooked on the outside, but inside was always too gooey; letting them bake more only gave me burnt tops, bottoms and sides.

This baking book gives detailed additions depending on the altitude, not just one tablespoon or cup fits all adjustments. There are easy recipes to follow as well, so a great addition to recipes I already have.

[Serafina]

Baking at elevation isn't that different? right? Yeah, well I learned the hard way after tossing money and time away on what I thought was going to be a delicious baked good. Definitely was a useful book.

[Andrea]

I wanted to like this book but it wasn't really that good. It had a very large variety of recipes, but the two I made weren't great. I made the apple spice muffins and they did not have very good flavor. I also made the chocolate sour cream cake. I had some trouble with mixing up this recipe, which could be why it didn't turn out very well, but the cake layers seemed dry and sank in in the middle. The frosting that went with it was good though.

I might take this out from the library again to try out some other recipes, but for now I was not too impressed.

[Krista]

There are a couple of things I love about this book:
1. Quick mixes for cookies and quick breads
2. A very extensive sourdough section (the applesauce sourdough cake is a favorite)
3. The general tips for altitude baking are very helpful.

But there are also a couple of things that I hate:
1. The yield numbers are NEVER correct. I know that I make chronically huge cookies, but even when I adjust I only get about 3/4 of the predicted yield.
2. Everything turns out dry. I am always adding extra water to compensate.

[Myrna Rodriguez-Medina]

All my recipes are sea-level, so I was expecting more information on how to adjust them properly or being able to compare more recipes. Has a lot of recipes which I haven't tried. Not what I expected.

[Nicole]

Lots of recipes for bread. Good advice for high altitude baking, but not many recipes I would look to this book for.