Baking at High Altitudes

Hi,
         Any thoughts about a high altitude baking conversion?

                  -Julie in Colorado

Hi Julie,
         Here's some info to keep in mind when baking at altitudes above 3500 feet.
         Because air pressure is lower, water boils at a lower temperature and liquids evaporate faster at high altitudes. Some recipes, thus need adjustments.
         In general,

1. Cakes take longer to bake because of lower internal temperatures.
   
2. The sugar content becomes critical when baking cakes. Too much sugar weakens the cake structure making the cake susceptible to falling.
   
3. The leavening agent reacts more actively, creating larger gas bubbles and more of them. These bubbles expand quickly and can collapse easily, again causing falling in cakes and breads.