I have had quite a few questions about baking Springerle at high altitudes. I have absolutely no experience with this and would like some help from my readers. My immediate response is to cut the leavening in half and lower the baking temperature by 25 degress, but I have been informed that this is not working. Any suggestions, help, disaster stories or successes would be greatly appreciated and shared. Please - all you mountain bakers - help!!!
Thank you lots!!! Connie
{ 2 comments… read them below or add one }
I live in a part of Colorado Springs at 8600 feet and I follow the regular recipe to a T, using Hartshon as the leavening. The cookies turn out just beautifully!
I also live in Colorado Springs and follow the regular recipe to a T and also use the Hartshorn. I moved here from Lancaster, Pa and think that the cookies turn out better here than at home! (that might be the drier climate)
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