I am not much of a baker but I certainly would not bother at all if I lived in Santa Fe, New Mexico or McCall Idaho, that is unless I owned this book:
It is written by one of my most trusted baking experts, Susan Purdy, who spent years testing the recipes. Here is a little quote from the dust jacket:
“Do your cakes collapse, souffles slump, cookes crumble and fruit pies fail? For those living at high altitude, baking can be a challenge at best, or a total disaster. More than 34 of the fifty United States, plus many Canadian regions, have cities and towns at altitudes of more than 2,500 feet., yet there are hardly any cookbooks that address the special needs of these local bakers. Until now.”
It is bad enough that high altitudes affect baking, but what is even worse is that baked goods behave differently at 3000 feet than they do at 5,000 feet, 7,000 feet and 10,000 feet so there is no one size fits all formula for high altitude baking…but Susan figured it out.
She even has directions for us sea level folks so this book will work for you anywhere. You too can be making:
That is, if you are a baker to begin with.