Additional tips to adjust for high-altitude cooking (… do the opposite to adjust high-altitude recipes for sea-level cooking!):
When making rice, add 15%-20% more liquid and cook a few extra minutes.
When a recipe calls for oatmeal, always use quick oats. Old fashioned oats tend to dry a baked good out faster as they absorb more liquid.
Adding an extra egg yolk when baking or using extra large eggs will help ensure your baked goods won’t turn out dry.
When making a batter that involves folding in whipped egg whites, under-beat them slightly. Again, this has to do with air pressure. Over whipped egg whites will make the batter rise too much and then you risk the chances of a collapse.
Yeast doughs rise quicker at higher altitudes, so the proof time will be significantly less. I like to punch the dough down and let it rise a second time. It’s great for developing a stronger yeast flavor and will ensure the dough doesn’t over rise!
Pasta takes longer to cook the higher in altitude you go. Plan on 3-5 minutes longer than what the package recommends.
Continue on to the next page for more high-altitude/low-altitude cooking adjustments to make …