Florentines with altitude!
Asked on 7 Nov 2016 by JudyC13
I feel inspired to try Florentines again, but last time (about 20 years ago) they failed. I'm wondering if any adjustment is needed for baking at an altitude of 8,200 ft? I made these successfully years ago in England, but living in Colorado makes some recipe changes necessary. Not sure why these would be affected though. Any suggestions before I try again?
You may not be surprised to hear that we haven’t tested any of Delia’s recipes at high attitude but if the information available online is to be tested perhaps reduce the sugar by 10g and increase the oven temperature by 10 degrees.
I hope they work out for you.
Ok - will try it.