Originally Posted by
husker267
Anyone have a recipe that works at high altitude? The recipe I used at sea level, resulted in hockey pucks in Denver. Additional egg helps with the loft, but the results are understandably not quite right.
That's interesting, since high altitudes lead some things to rise/puff faster (things that result from chemistry as opposed to steam temperature).
Additional egg might not help as much as you think it does. You might want to try any of the following:
- reduce the fat a little
- beat the mixture more than what they say
- use harder flour
These things would allow the gluten to develop a little more, which can allow for the bubble structure to hold better.
Failing that, relocate to Yorkshire.