Behind The Recipes

Although I’m now based out of Portland, OR, I started this blog when I was living in Denver, CO. Before I moved to Denver, high-altitude baking was a complete mystery to me. Recipes that worked perfectly well at sea-level produced puddles of goop up in the mountains.

I spent the year adapting my beloved recipes from the Hummingbird Bakery Cookbook to work at high-altitude. Below are links to posts describing the process I undertook to achieve Hummingbird on High‘s collection of successful high-altitude recipes. While my Recipe Index focuses on the final recipes and outcomes of my experiment, this page provides links to the chronicles of the efforts it took to achieve those final high-altitude recipes. If you’re interested in the science behind baking or are interested in the process of adapting recipes for high-altitude, this is the page to be.

• Hummingbird Bakery Vanilla Cupcakes, Sea-Level Style
• Hummingbird Bakery Vanilla Cupcakes, High-Altitude Style
• The Science of Failure: Vanilla Cupcakes Edition
• High-Altitude Hummingbird Bakery Vanilla Cupcakes, Pt. 1: Adding More Flour
• High-Altitude Hummingbird Bakery Vanilla Cupcakes, Pt. 2: Decreasing Sugar
• High-Altitude Hummingbird Bakery Vanilla Cupcakes, Pt. 3: Decreasing Baking Powder
• High-Altitude Hummingbird Bakery Vanilla Cupcakes, Pt. 4: That Pesky Baking Powder
• High-Altitude Hummingbird Bakery Vanilla Cupcakes, Pt. 5: Temperature
• High-Altitude Hummingbird Bakery Vanilla Cupcakes, Pt. 6: Cracking the Recipe 
• Hummingbird Bakery Vanilla Cupcakes Recipe (Adapted for High-Altitude)