Pie in the Sky Successful Baking at High Altitudes: 100 Cakes, Pies, Cookies, Breads, and Pastries Home-tested for Baking at Sea Level, 3,000, 5,000, 7,000, and 10,000 feet (and Anywhere in Between) - by Susan Gold Purdy
I am serious. Do not pass GO. Do not collect $200.
Buy this book.
NOW.
(You really shouldn't even be reading more right now if you live above 3000 feet. You should be on amazon.com or heading to your local Barnes & Noble to buy this book. Did I mention I was serious about this?)
I am telling you that it is a game changer in high-altitude baking. (Or at least the two recipes I have tried - oatmeal cookies and a 1-2-3-4 cake - turned out perfectly, which makes it a game changer for me!)
The author has tested and re-tested 100 recipes at different altitudes and has tweaked them so that they work anywhere from 3000 feet to 10,000 feet. It's like a huge science fair project that took her all over the country. She's even made it easy with columns for 3000, 5000, 7000, and 10,000 feet. The guesswork is totally gone because she tells you exactly what ingredients, what temperature, baking time, etc that you need to use at your particular altitude.
I read this book from cover to cover like a novel because it was so interesting. Bogota is approximately 8500 feet, and I needed to find out how to adapt when you fall between the 7000 and 10,000 feet columns. The author said that if you were above 8500 feet, you should go with the 10,000 feet column, and if you were between 7000-8500 feet, you need to stick with 7000 feet. When you're at "approximately 8500 feet", what does that mean? So I brought up our GPS, turned it on and stuck it out the window to pick up the satellite. Turns out our apartment is at 8564 feet, which I thought was really close enough to 8500 to stick with the 7000 feet column. And everything, okay the two things I've tried, turned out sooooo well.
For (hopefully) worry-free, stress-free baking at altitude, I am so truly grateful.
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