High Altitude Baking

[MidnightCommando]

Are there any general rules for adjusting a baking recipe for high altitude? I can't seem to find anything on a web-search. I have honestly baked my last muffin (if you could call it that) until I figure this out! I have so many great recipes that turn out like garbage when followed to a T. Everything comes out very dense and cakes and muffins totally collapse. If I go with the set oven temp, the outsides get overdone while the inside isn't cooked. If I lower the oven temp, it comes out very dry and crumbly.

frustrating!!!!!

[jimblejamble]

: I posted about this recently and got nothing, hopefully someone will have an answer. I have the same problems. All Google will tell me is "You need more moisture, add some extra water" or "Add gluten"...ok, but how much?! Agh!

[tjsmama]

Honestly, it really depends on the recipe and it just takes some tinkering. It's probably taken me at least 4 or 5 attempts to get close to happy with a sugar cookie recipe that I love. For that particular recipe, it's been a combination of decreasing the sugar and baking powder and soda and increasing the baking temperature. Here is a guide from the CSU Extension service with some guidelines.

[34me]

I was going to say CSU too.