SC - Question about higer elevation

[Decker, Terry D.]

You are at about 4500 feet.  Between 3000 and 5000 feet, increasing the oven
temperature by 25 degrees F will usually help.  Or between 1000m and 1700m
increase the oven temp by 14 degrees C.

For baking, the lower air pressure at altitude lets the dough dry out
faster.  By making yeast doughs a little softer (more liquid to flour) and
by baking at a higher temperature, you can get breads to bake properly
without becoming too dry.  Rise and baking times may be shorter than
specified in the recipe.  

Chemical leavens (baking powder, baking soda, etc.) need to be reduced.  The
release CO2 when added to the liquor and an amount suitable for sea level
may over-leaven at altitude.

Bear


Hope someone out there can help me.  I am living in South America at an
elevation of 1500m.  I am having a great deal of trouble with my North
American recepies.  They don't seem to work.  The taste is off.  muffins,
pies everything.  Also, things don't rise like they should.  Does anyone
know whether I should use more or less baking soda or is the problem
something else?
Thanks
janice
jpollard at columbus.edu.co