The Baker's Hotline

September 22, 2016 at 5:56pm

In reply to by Stephanie (not verified)

Baking at high altitude can definitely be a challenge and often requires making a number of changes (including decreasing baking temp, leavening agent, etc.). Since we aren't at altitude ourselves here in Vermont, we aren't able to provide tested adjustments for all of our products and recipes, but we do have a very handy guide to help you think through what adjustments you may want to make: http://bit.ly/1Q8EFzZ Hope this helps! Mollie@KAF
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