High altitude
 

Just moved to high altitude. Really need baking tips.

Ha! I remember a camping vacation that included a few days in the Grand Tetons. Nothing seemed to be 'hot' even tho stuff was bubbling like on a full boil. This could be a very interesting thread.

We lived at 3000 ft. Made no changes. What elevation?
At 9000 ft, cooked beans in pressure cooker.

We're at about 2000 feet and I don't make any adjustments. King Arthur has a guide on their website for high altitude baking: https://www.kingarthurbaking.com/lea...ltitude-baking

I know here at home at 900' (not considered high) my yogurt takes 8 hours to set, in Colorado on vacation at 6-9000 feet depending on where we were it only took 4.

When I lived in Tahoe (elevation 6229) I would usually add an extra tablespoon of flour to most doughs (cookie/cake). That said, most recipes advise how to adjust for high altitude.

High Altitude
 

I am about 5000ft. Have only tried two things. My muffins total disaster, didn't rise although adjusted for high altitude. Then I tried cupcakes using a red velvet cake mix. I beat the mix 5 minutes using an electric mixer. Worked really well, (neighbour suggested doing this), my hand was tired.

I have lived at 8000 feet for 30 years and I still have troubles. One really good cookbook for baking is Pie in the Sky by Susan G. Purdy. She provides lots of tips and adjusts the recipes for different altitudes. She recommends adjustments to the recipes for 3000 ft, 5000 ft, 7000 ft and 10,000 feet. Not all "high altitudes" are the same. Good luck.