Baking at high altitudes can be tricky and often leads to surprises. Let’s break down some of the main challenges you might face and how to solve them.

1. Lower Air Pressure:

   • The air up high is thinner, which means baked goods can dry out faster.
   • To help, you might need to add an extra 1/4 cup of liquid to your recipe or bake your goodies for a bit longer.

2. Leavening Problems:

   • Gases in your batter can grow too quickly, making things sink or collapse.
   • A simple fix is to use a bit less of your rising agents, like baking powder or baking soda. Try cutting down by 1/4 teaspoon for every cup of flour you use.

3. Temperature Issues:

   • Sometimes, parts of your oven can be way hotter than others, which can cause uneven baking.
   • To get better results, use an oven thermometer to check that your oven is at the right temperature.

By understanding these challenges and making small changes, you can become a better baker, even at high altitudes!