I have had quite a few questions about baking Springerle at high altitudes. I have absolutely no experience with this and would like some help from my readers. My immediate response is to cut the leavening in half and lower the baking temperature by 25 degrees, but I have been informed that this is not working. Any suggestions, help, disaster stories or successes would be greatly appreciated and shared. Please – all you mountain bakers – help!!!
Thank you lots!!!