At high altitudes, the air pressure is lower, and this can cause baked goods to cook differently than they would at sea level. One of the challenges of baking at high altitudes is that baked goods can easily become dry and overcooked on the outside while still being undercooked on the inside. This is because the lower air pressure causes liquids to evaporate more quickly and gases to expand more rapidly.
Lining your baking pans with parchment paper can help to prevent this from happening because it creates a barrier between the batter or dough and the pan. This barrier helps to regulate the temperature and moisture levels in the batter or dough, which can help to prevent it from drying out or becoming overcooked. Additionally, the parchment paper can make it easier to remove the baked goods from the pan without damaging them.
Overall, lining your baking pans with parchment paper at altitude can be an effective way to improve the quality and consistency of your baked goods.
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