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When baking at high altitude it seems that most recipes advise to include a little more flour to the mix. Is it related to boiling point?

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Similar questions have been asked here. See if they are of any help: cooking.stackexchange.com/questions/1813/… and cooking.stackexchange.com/questions/3373/… – Ben McCormack Jul 29 '10 at 1:40

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The air pressure is lower at higher altitudes; when you add extra flour to your baked goods, it prevents them from rising too quickly or too much.

ETA (about the water): Water boils at a lower temperature at higher altitudes, so the extra water called for in high-altitude baking is to compensate for all the water turning to steam faster than it would at sea level.

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Your question made me curious about high-altitude baking (Home Economics was a long time ago for me and my answer stemmed from what I could remember from the class). Here's a link to a more detailed explanation of the science involved which you might find useful (the main site looks useful, as well): "highaltitudebaking.com/science.htm";. – Iuls Jul 29 '10 at 0:24
Thanks I hope to take a science cooking class sometime – Steve Tranby Aug 3 '10 at 3:05

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