Help! High altitude cooking/baking?

[lunalibre]

We go skiing every year in Steamboat Springs, CO, elevation ~6900 ft. We stay in a condo and I do some basic cooking (pasta, etc.), but I'd really like to be able to do some different things this year. I've got a great easy scone recipe that uses biscuit mix, I'd like to make pancakes (my recipe, not a mix), and...well, I don't know what else, but something DIFFERENT.

I do know that you have to make adjustments for high altitude. Any tips? I'm guessing that I don't want to do anything like make cookie dough at home in the flatlands and then bring it with me to bake.

Thanks folks!

 

[ColoradoDisneyFreaks]

Living in south Denver, we hit the "high altitude" category on almost anything that you bake. Given that, for a quick trip to Steamboat (we were just there over President's day weekend) I'd just bring mixes and follow the high altitude directions, which usually call for a small amount of additional flour, additional liquid and then additional cooking time. One thing I found about bread, and pretty much anything that uses a mix, so your scones would qualify, when they call for water, make sure you put in warm water, not just lukewarm, and not hot, but definitely warm, that activates the rising components better and you get fluffier stuff.

 

[lost*in*cyberspace]

Did you try doing a Google search (high altitude baking)? Lots of info there.

 

[jedijill]

I see the most difference in things like making candy where these is a high sugar content. I've found good info about how to adjust cooking times to compensate. (I subtract 10 degrees when I make candy i.e 10 degress below soft crack stage).

Jill in CO