get the epicurious iPhone app ‹ Cooking Primers  High-Altitude
Baking  Recipes, tips, and the science behind baking great pies,
cakes, and cookies above sea level  Almost all recipes are
developed for use at sea level and, when used at or above 2,500
to 3,000 feet in elevation they will require adjustments for
optimal results. Baking above sea level can be tricky because
one set of adjustments emphatically does not fit all situations;
each recipe, altitude, and set of atmospheric conditions is
unique. However, different kinds of baked goods do tend to
follow certain patterns. Below, are general guidelines for
baking cakes, pies, cookies, muffins, quick breads, and yeast
breads at high altitude.   The delicate formulas that make cakes
rise and maintain texture are strongly affected by changes in
elevation. Some rising problems crop up between 2,500 and 3,000
feet; above 5,000 feet, cakes typically rise during baking, but
may fall or cave in; or they may have a heavy, coarse crumb.
Batter may be strengthened by