Adding more flour and then adding water doesn't seem to make sense. I am at 7200 ft. Do I need to make all of the adjustments mentioned for cookies?

Md Ariful Islam

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Dr. Md Rushad Rahman

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Adding more flour is to help increase protein and structure for your baked goods at a higher altitude. Additional liquid is usually required, because water will evaporate more quickly at a higher altitude. "High altitude" begins around 3000 ft above sea level where baking is concerned, so at 7200 ft you may want to try adjusting your recipes and see what produces the best results for you.

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