WHY: In some recipes, a flour with a higher protein content may yield better results. For each additional 1,500 feet, add one more tablespoon. HIGH ALTITUDE BAKING HOW TOHOW TO CHANGE IT: At 3,500 feet, add 1 more tablespoon per recipe. WHY: Extra liquid keeps products from drying out at higher temperatures and evaporation rates. You can also use extra eggs as part of this liquid, depending on the recipe. Increase by 1 1/2 teaspoons for each additional 1,000 feet. HOW TO CHANGE IT: Increase by 1 to 2 tablespoons at 3,000 feet. WHY: Increased evaporation also increases concentration of sugar, which can weaken the structure of what you’re baking HOW TO CHANGE IT: Decrease by 1 tablespoon per cup WHY: Baking at higher temperatures means products are done sooner. HOW TO CHANGE IT: Decrease by 5-8 minutes per 30 minutes of baking time. WHY: Since leavening and evaporation proceed more quickly, the idea is to use a higher temperature to “set” the structure of baked goods before they over expand and dry out. HOW TO CHANGE IT: Increase 15 to 25☏ use the lower increase when making chocolate or delicate cakes. Be sure to keep notes on what you’ve done, and try the smaller adjustments first when a range is given.īecause high-altitude baking is a complex subject, we recommend a set of publications that cover all aspects of baking at 3,500 feet and up, from the Colorado State University Extension Resource Center. It may take a few tries to get results you’re happy with if possible, try to adjust only one ingredient at a time, so you can isolate the effect it has. Different types of baked goods need different adjustments, and we offer suggestions about where to start further on including adjusting chemical leavens according to altitude and baking cookies at high-altitude. These charts are meant as a starting point to help you convert recipes. To complicate things further, individual microclimates vary greatly in the mountains, so the adjustment that works for you may not work for your neighbor down (or up) the road. Baking depends on the specific interactions of several kinds of ingredients: flour, leavening, fats, and liquid. While this is an excellent environment for training athletes, it is a difficult one for baking recipes. HIGH ALTITUDE BAKING FULLFill baking pans only one-third full instead of one-half full.The higher the altitude, the lower the air pressure.Add an extra egg to help hold the structure.Increasing flour should not cause the cake to be dry, especially because extra liquid is added. One tablespoon for the first 3,000 feet and then one more for each additional 1,500 feet. Proportionally this would be 40 degrees for 9,600, but unless protection from browning and burning is added, this is probably not feasible Increase oven temperature 25 degrees for 6,000 feet.Reduce leavening agent (baking soda and baking powder) by 1/8 to 1/4 tsp.Reduce sugar by 1-2 T for every 3,000 feet (the town of Breckenridge is 9,600 feet and some surrounding homes sit upwards of 11,000 feet).Increase liquid by 2-4 T per cup for every 1,000 feet of altitude.To improve structure, because you can't raise the oven temperature too high or the cake with just burn, add an egg and up to approximately 3 T more flour. Raise oven temperature at least 25☏ so that the cake hits maximum rise at the same time it hits the approximately 200° F gelation point (doneness). To adjust most recipes to high altitude, add more liquid, more structure, less leavening and less sugar. Cakes rise too quickly with less atmospheric pressure (even less at higher and higher altitude) and will rise past their structural integrity. For other items that require boiling, like pasta, the simple equation is to add more time. In modern age at high altitude, using a pressure cooker is the only way to ensure you can complete the process of softening any bean denser than a lentil. However, there was no way miners could get dried beans cooked in the mining cabins around Breckenridge. The steel cans (made of real steel without poisonous linings) could conveniently be heated to warm the contents. This is easy to picture if you've ever found a rusty old can while hiking around ghost towns. Miners ate from an opened can of beans pulled right off the campfire. As most recipes are written for sea level cooking, these subtle changes at high altitude can deflate the baking spirits faster than watching a cake fall. The boiling temperature in Breckenridge is closer to 194° F rather than the standard 212° F. High altitude causes water to boil at a lower temperature and evaporate faster, requires longer times for cooking and baking, and results in leavening gases expanding faster. Get value High Altitude Cooking and Baking at 9,600 feet The DifficultyĪir pressure is lower at high altitude which can wreak havoc for those accustomed to sea level cooking and baking standards.
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