Learning how to bake in high altitudes can be tricky and sometimes requires some trial and error. However, I am here to help minimize that!

Flour is one of the most important ingredients when baking. My mom has always told me when it comes to measuring flour, like I mentioned in another blog post about flour, you need to scoop it out. Ideally, your flour should be in an air-tight container instead of the bag it comes in because it will last longer. It's also less messy. I have found that it's easy to tear the bag more than needed. Anyway, when measuring DO NOT use your measuring cup to scoop out the flour. Use a spoon and gently shake out the flour into the measuring cup until you reach the desired amount. 

When in high altitude, you should not level the flour. You can do so for other ingredients like sugar but not flour. 

Another trick that I mentioned in the video is oven timing. Sometimes ovens need more time but I have noticed for my baked goods, it takes less time in the oven than the recipes state. I would shave off at least 10 minutes from the original recipe. Add more time if needed. It's a whole lot safer to start with less time than having it burn. You can't do much if you've burned your cookies or brownies. I suppose you can slab a layer of frosting but...let's try to avoid that!

If you have any questions, feel email [email protected].

Happy Baking!