Simply Altitude Blog Post Content
Cranberry Orange Scones
These citrusy scones are specifically engineered for 3,000+ ft. Why you need to reduce baking powder. the freezer chill secret for flaky layers. Extra hydration for a moist, tender crumb.
Spinach & Bacon Tortellini
Creamy spinach and bacon tortellini that works at high altitude This easy pasta recipe is designed for mountain kitchens—no broken cream sauce, no undercooked tortellini. Learn the altitude science behind pasta cooking and get pro tips for perfect results above 3,000 feet. Perfect for cozy weeknight dinners and comfort food cravings at elevation.
Perfectly Boiled Eggs
Living at high elevation your eggs need more time! Stop guessing and start making perfect eggs every time. Our high-altitude guide includes a tested timing chart for 3,000+ feet. The "Simmer Method" for consistent yolks. Pro tips for shells that slide right off.
High Altitude Wheat Bread
High Altitude Conversions
Cooking and baking in thinner air is a science, but it doesn't have to be a guessing game!
These High-Altitude Conversions will help you troubleshoot your kitchen. Whether you’re dealing with dry cookies, undercooked beans, or canning information, this guide has the adjustments for Baking Powder & Soda Reductions, Temperature Shifts for Cookies & Cakes , Flour & Liquid Increases, Canning & Candy Making adjustments
High Altitude Baking Tips
Why does your favorite sea-level recipes fail when you make it at high altitude? From sunken cakes to cookies that spread too much, high-altitude baking is a whole different experience! In this guide, we explain the science of baking in thin air. Learn the essential 'Simply Altitude' adjustments for:
-Bread: Managing fast-acting yeast.
-Muffins: Adjusting leavening agents.
-Cookies: Getting the perfect fluffy cookie..
-Cakes: Structural secrets for cakes
Don't let elevation destroy your holiday treats!
High Altitude Chocolate Chip Cookies
Flat, greasy cookies at high altitude? We have a recipe for you..These chocolate chip cookies bake up perfectly soft in the center, are thick and chewy with no dryness or spreading. Tested at 3,000+ feet with easy to follow science-backed adjustments every mountain baker needs.
Chocolate Chunk Pumpkin Muffins
These pumpkin muffins are created for 3,000+ ft. Use the 2 temp bake for huge domes. You need a reduction in baking powder for pumpkin. Moist, spiced, and filled with chocolate chunks. Perfectly domed and mountain tested.
Soft, Moist Sugar Cookies
Rolled sugar cookies spreading into unrecognizable shapes at high altitude? These high altitude rolled sugar cookies hold their shape with soft, moist centers and clean edges —no over-spreading, no crumbly texture. Tested at 3,000+ feet with exact adjustments that work in thin air.
Chocolate Peanut Butter Cookies
Tired of dry, flat cookies at elevation? This recipe is the answer to soft, chewy peanut butter blossoms at 3,000+ ft. Bake at 375°F. Add moisture with extra milk. Reduce leavening for a sturdy, pillowy shape. A holiday classic, perfected for the mountain altitude!