Sponge Cakes - 1) decrease the sugar slightly to allow faster coagulation of eggs. This will prevent moisture loss. 2) Increase the oven temperature by 25 degrees Fahrenheit.
Yeasted Breads - 1) decrease the amount of yeast since less gas is needed to raise the dough. 2) Be careful of overproofing. Since gas bubbles will rise and expand more readily, proof time may shorten. 3) Flour is likely to be drier at high altitudes so more liquid may be needed to achieve the same moisture as the same dough at sea level. 4) Reduce the sugar in sweet doughs. 5) Use a flour with higher protein content to create a stronger gluten network. 6) Increase the oven temperature by 25 degrees Fahrenheit.
Now you should be all set should the need to bake at a Higher Altitude ever arise! ~ Chef Wilkinson ~
