Baking at High Altitudes

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I would like any and ALL information anyone has regarding baking at high altitudes (above 8700 ft. elevation). I will be moving to that altitude from the Dallas area and need help. Thanks

Betty

-- Betty Gallagher (comanche6@worldnet.att.net), October 02, 1999

Answers

I bake at just below 7000 ft. I have found that cutting the leavening in half is a pretty good rule. As my yeast gets older I do add a bit more. In bread, cutting the sugar back a bit also keeps the yeast from getting over excited. Things often brown quicker too so you need to either cover it, lower the temp or whatever seems to work for that particular item in your oven.

Some other cooking stuff: Water boils at a lower temp. You may need to increase cooking time. You'll also need to adjust your canning times so get a good canning book that gives info on high alt. canning. Often high means dry. Your flour will absorb more liquid since there isn't much humidity in the air. Sometimes roasts or simmered foods will dry out quicker. I have to say my biggest challenge is jams and jellies. Pectin acts a bit different because of the different boiling temp. It will take some practice to figure out what you need to do.

You'll also want to watch out for the sun. I never had a sunburn until I moved up here. Growing seasons are usually pretty short too. Ours runs from about June to Sept. It varies quite a bit.

What state are you moving to?

Hope this helps.

Sharon

-- Sharon in NM (kaori11801@aol.com), October 04, 1999.


I lived in Leadville Colorado for 10 years (elevation 10,152 feet!). Yeast can over rise, and then fall, so cut your rising time. Forget about pecan pie--it boils away before it ever sets up, pumpkin pie will eventually set up, but it takes about twice the time (just cover the crust with foil). The best thing I learned to do at that altitude was using a pressure cooker. Because of the lower temperature of boiling water, potatoes that take an hour to cook normally, will take only 10 minutes in a pressure cooker. Canning, you'll have to increase pressure, and increase the time as well. Baking, you can add a bit extra flour. If you look on the sides of cake mix boxes, there are instructions for high altitudes, but I never changed my own recipes that much, and they came out fine (but then again, I moved from Denver, so have never had much experience cooking at sea level, either). Good luck!

-- Jean Bondiett (j_bondiett@hotmail.com), October 07, 1999.

I live at 6,500 feet, so maybe adjustments are not as necessary at this altitude. I have never adjusted any recipe for altitude, including cake mixes from the box. I do adjust the time for canning though--don't want to mess that up! I have baked wonderful pecan pie, in fact that is my favorite at holidays. Also, I have never lived or cooked at sea level, having always lived in the same area and grew up cooking here.

-- CC (car-col@usa.net), October 09, 1999.

Hi again. I found a pamphlet put out by the Public Service Co. of Colorado--Cooking at 10,000 Feet. It's about 15 years old, but the address for it is Denver Home Service Department/ 550 15th St./ Denver CO 80202. I'll quote the baking part: Shortened cakes--reduce sugar by 1/4 cup per cup; reduce leavening by 1/3 to 1/2; other ingredients, time, temperature remain the same. Angel cakes--difficult to adjust; recipes are provided in the booklet, or I'll copy it out for you if you can't get a copy. Cookies--cake type, such as brownies--reduce sugar by 1/4 cup per cup and leavening by 1/2. Drop cookies--test bake two or three, if they flatten too much, add 3 to 6 tablespoons flour. Pressed cookies-- such as Spitz--may require less flour and slightly more liquid. Muffins, Bisquits--reduce leavening by 1/3. Pie crusts, cobblers--add a bit more liquid to pie crusts, if fruit cobbler fruit does not get done, next time partially cook the fruit first. Quick breads--Adjustments not always necessary, if needed use the ones recommended for shortened cakes. Yeast breads--Sorter rising time neede so watch for the double in bulk stage; slightly less four will be needed. Good luck!

-- Jean Bondiett (j_bondiett@hotmail.com), October 29, 1999.

Utah's Extension Service has an amazingly thorough booklet on yeast baking on the net. I can't find the address but look on the search engines. I have been baking at a variety of lower altitudes-sea level to about 1000'-so much of it didn't apply to my situation but it was still informative. If I find it I'll put it here or send it to you directly.

-- Marilyn Dickerson (rainbow@ktis.net), January 28, 2000.


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