I really thought after living at 9,000 ft, for almost 3 years, I would start getting the hang of baking up here. It's not happening. Not consistently, anyway.
Chocolate chip cookie success.
Biscuit collapse.
Biscuit research. According to Pillsbury's baking resources online, "biscuits...need little adjustment at high altitude."
I beg to differ.
9,000 feet is pretty high. I can't even imagine. I lived in Utah for 5 years a while back and had to adjust things, but at your altitude.... oh my! I hope you can find a way to make things work for you. Would sourdough biscuits work any differently?
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