High Altitude Cooking / Baking Adjustments

My Aunt's have had a cabin in the mountains since before I was born. It's actually the only "place" in my life that has remained constant. I've noticed that when I get there, I'm often sleepy and able to rest. I'm still pondering if I rest there because I instinctively know I can, if I take myself there when I "need" some downtime, or if it's some combination. I digress.

My Aunt Ginny was a great cook. Over many years, she gathered information for adjusting recipes to cook / bake at high-altitudes. Since I now live at a high-altitude, I was given these little treasures of info on my last visit. Now, I'd like to share them with you.

• Increase flour 2 teaspoons per cup.
• Increase liquid 1 Tablespoon per cup.
• Decrease leavening agent 1/8 teaspoon per teaspoon.
• Decrease sugar 1 Tablespoon per cup.
• Decrease shortening 1 Tablespoon per cup.
• Increase baking temperature 10 degrees.

When I ask about the source, I was told that this info was discovered by trial-and-error or that it was gathered a piece at a time, Here-and-There. I hope that they help you sometime.