High Altitude Standards

All high altitude recipes need a formula of some sort. Here are some basics:

Liquids: For every cup; increase 3-4 Tablespoons

Flour: For every cup; increase 1-2 Tablespoons

Baking Powder: For every teaspoon; decrease 1/4 to 3/8 Teaspoons

Sugar: For every cup; decrease 2-4 Tablespoons

Baking Temperature: increase from original; 25 degrees

This guideline will be used throughout, altered slightly as necessary. I will only post those recipes that are tested and successful!

Baking makes the world a richer place!