Can you make up for elevation change in baking?

In case no one has explained to you why your cookies don't bake the same in the mountains I’m here!

   
         Supposedly most recipes are meant to be made at sea level (supposedly), but that doesn't stop people from baking cakes in Colorado. The deal with higher elevation is as altitude goes up, air pressure goes down and moisture disappears, meaning cooks slower, bad structure - if any, and holds less flavors.

                
               For a more scientific explanation please read - How Does High Altitude Affect Baking? @

       http://bakingmoleculargastronomy.wordpress.com/2012/12/03/how-does-high-altitude-affect-baking

So how can you solve this?  

• ·         Baked goods stick more to pans in higher elevation

o    greasing pans and sprinkling with flour for breads, cakes and quickbreads

§  for cookies, use single-layer cookie sheets

• ·         Cookies are drier and don’t spread

o    Increase liquid by 1 to 2 Tablespoons

• ·         Brownies have over-baked sides and under-baked centers

o    Decrease oven temperature by 25°F

• ·         Rich cakes are falling

o    reduce the shortening by one to two tablespoons per cup and add one egg (for 2-layers)

• ·         Candy is cooking down to quickly

o    decrease the final cooking temperature by two degrees for every increase of 1,000 ft in elevation above sea level

• ·         Over-expanding angel food cake

o    beat the egg whites only to soft peaks

These are only a few of the many solutions I found on my internet elevation adventure. 

For more problem solving please try these 2 sites out -

High Altitude Cooking and Baking Guide

Cooking at High Altitudes