newbie, altitude cooking

Hi Alia.

Wow, I guess I'm lucky here, only2174 feet above sea level, no=20 adjustments needed. But water boils at temps below 212 F. :-)

Have fun cooking and baking above the clouds. You might need to get a pressure cooker for the frijoles, otherwise they =

might never get tender.

=3D=3D=3D=3D=3D Titelliste (2 Rezepte) =3D=3D=3D=3D=3D

High Altitude Baking High Altitude Cake Baking

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Titel: High Altitude Baking Kategorien: Info Menge: 1 Jede Menge

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-Erfasst *RK* 12.12.02 von

-H.W. Hans Kuntze, CMC

High Altitude Baking

The following is only intended as a guideline. Please consult your local county Extension Home Economist. She is aware of conditions and adjustments that need to be made for recipes in your particular location. Our Hershey Foods recipes have not been tested at high altitudes.

HIGH ALTITUDE COOKING

Cooking at high altitudes requires chiefly two basic adjustments:

1. An increase in time for boiled foods.

1. A change in the proportions of ingredients used in leavened foods such as cakes and yeast breads. In some instances, a change in baking temperatures may also be necessary.

Changes in altitude do not affect oven temperatures; however, since atmospheric pressure decreases at the higher altitudes, leavened batters and doughs rise faster than they do at sea level. At elevations over 3500 feet, the oven temperature for batters and doughs should be 25 degrees Fahrenheit higher than the temperature used at sea level. Proofing time for yeast breads should be reduced.

CAKE BAKING AT HIGH ALTITUDES

Most cake recipes for sea level need no modification up to the altitude of 3,000 feet. Above that, it is often necessary to adjust recipes slightly. Usually, a decrease in leavening or sugar (or both) and an increase in liquid are needed.

Each or all of these adjustments may be required for every recipe is different in its balance of ingredients. Only repeated experiments with each recipe can give the most successful proportions to use.

The table below is intended as a helpful guide and may be all that is needed to adjust a sea level recipe to a higher altitude. Where two amounts appear in the table, the smaller adjustment should be tried first. Then if the cake still needs improvement, the larger adjustment can be used the next time.

GUIDE FOR CAKE BAKING AT HIGH ALTITUDES

Adjustment for 3000 feet:

-Reduce baking powder: for each tsp., decrease 1/8 tsp.

-Reduce sugar: for each cup, decrease 0 to 1 Tbsp.

-Increase liquid: for each cup, add 1 to 2 Tbsp.

Adjustment for 5000 feet:

-Reduce baking powder: for each tsp., decrease 1/8 to 1/4 tsp.

-Reduce sugar: for each cup, decrease 0 to 2 Tbsp.

-Increase liquid: for each cup, add 2 to 4 Tbsp.

Adjustment for 7000 feet:

-Reduce baking powder: for each tsp., decrease 1/4 tsp.

-Reduce sugar: for each cup, decrease 1 to 3 Tbsp.

-Increase liquid: for each cup, add 3 to 4 Tbsp.

There are no exact rules for adjusting yeast breads at high altitudes. But because altitude affects the ingredients and the entire breadmaking process, we offer these general guidelines for baking above 3,000 feet.

Because atmospheric pressure is lower and leavening gases expand more quickly, yeast dough rises 25 to 50 percent faster at high altitudes. Begin checking the dough halfway through the rising time

listed in the recipe. Continue to check frequently.

Flour tends to be drier and absorbs more liquid at high altitudes. Therefore, it is very important to store flour in an airtight container.

When mixing the dough, you may need less flour than called for in the recipe. To compensate, add flour slowly and work in only enough to make the dough easy to handle. Because recipes call for varying amounts of flour, there is no standard measurement for reducing flour.

If dough is slightly sticky during kneading, use greased instead of floured hands. This way, you won't knead in too much flour.

Dough dries out faster at high altitudes. To prevent drying, grease or lightly oil the exposed part of dough (whether in a bowl, on a board, or in a baking pan) and cover with greased plastic wrap instead of a towel.

Baking temperature and time should not change at high altitudes, but check for browning at the shorter time listed and use traditional doneness tests.

Just as dough dries out faster at high altitudes, so does the finished product. Store cooled bread in airtight plastic wrap, bags, or containers.

Should recipes be adjusted for high altitudes? Yes. But there are no exact rules for adjusting yeast breads at high altitudes. Altitude affects the ingredients and the entire breadmaking process. We suggest these general guidelines for baking above 3, 000 feet.

• =B7 Because atmospheric pressure is lower and leavening gases expand more quickly, yeast dough rises 25 to 50 percent faster at high altitudes. Begin checking the dough halfway through the rising time listed in the recipe. Continue to check frequently.
• =B7 Flour tends to be drier and absorbs more liquid at high altitudes. Therefore, it is very important to store flour in an airtight container.
• =B7 When mixing the dough, you may need less flour than called for in the recipe. To compensate, add flour slowly and work in only enough to make the dough easy to handle. Because recipes call for varying amounts of flour, there is no standard measurement for reducing flour.
• =B7 If dough is slightly sticky during kneading, use greased instead of floured hands. This way, you won't knead in too much flour.
• =B7 Dough dries out faster at high altitudes. To prevent drying, grease or lightly oil the exposed part of dough ( whether in a bowl, on a board, or in a baking pan) and cover with greased plastic wrap instead of a towel.
• =B7 Baking temperature and time should not change at high altitudes, but check for browning at the shorter time listed and use traditional doneness tests.
• =B7 Just as dough dries out faster at high altitudes, so does the finished product. Store cooled bread in airtight plastic wrap, bags, or containers.
• =B7 If you are using a bread machine at high altitude, refer to the manufacturer's instruction book. Since flour may dry out faster at high altitudes, you may need to adjust the ratio of liquid to flour. Experiment by reducing the amount of yeast, flour or sugar (yeast feeds on sugar), and/or adding liquid or a little gluten. Or try a shorter baking cycle, such as rapid bake, if available.
  formatting link
  out high altitude baking Making adjustments: A longtime Nibbles reader wrote recently with a common question: "I was quite taken by the lemon poppy seed cake in Marion Cunningham's column. However, it occurs to me that this recipe might not be adjusted for our altitude and this might also be said of other recipes which come from sources other than Boulder which are published in the Camera. Is it possible to advise readers whether a recipe has been altitude adjusted?"

Dear reader :You are correct that the recipe is not altitude adjusted, but I think it'll work pretty well anyway. Unless a Food section recipe notes specifically that it has been adjusted for altitude, then it probably hasn't been. We don't have the means to test the recipes we publish here, but we do our best to assure that they will work in readers' kitchens.

"When we moved here in

1. Remove 3 tablespoons of sugar for every cup called for in a recipe.

2. When making cookies, never use all butter called for; substitute vegetable shortening for half of the butter."

The Colorado State University Cooperative Extension also has some recommendations:

For cakes, reduce baking powder 1/8 to =BC teaspoon for each teaspoon the recipe calls for. Reduce sugar 1 to 2 tablespoons for each cup used. Increase liquid 2 to 4 tablespoons for each cup called for.

To adjust bread machine recipes, remove =BC to =BD teaspoon yeast out of each package of yeast called for. Increase salt by =BD teaspoon. Add 1 to 2 tablespoons of additional liquid per cup of flour. Use a longer mixing cycle. Add 1=BD teaspoons gluten.

For more information about adjusting recipes, call the CSU Extension in Longmont: (303) 444-1121.

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Titel: High Altitude Cake Baking Kategorien: Info, Baking Menge: 1 Rezept

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-Erfasst *RK* 08.10.02 von

-H.W. Hans Kuntze, CMC

There are no exact rules for adjusting yeast breads at high altitudes. But because altitude affects the ingredients and the entire breadmaking process, we offer these general guidelines for baking above 3,000 feet.

Because atmospheric pressure is lower and leavening gases expand more quickly, yeast dough rises 25 to 50 percent faster at high altitudes. Begin checking the dough halfway through the rising time listed in the recipe. Continue to check frequently.

Flour tends to be drier and absorbs more liquid at high altitudes. Therefore, it is very important to store flour in an airtight container.

When mixing the dough, you may need less flour than called for in the recipe. To compensate, add flour slowly and work in only enough to make the dough easy to handle. Because recipes call for varying amounts of flour, there is no standard measurement for reducing flour.

If dough is slightly sticky during kneading, use greased instead of floured hands. This way, you won't knead in too much flour.

Dough dries out faster at high altitudes. To prevent drying, grease or lightly oil the exposed part of dough (whether in a bowl, on a board, or in a baking pan) and cover with greased plastic wrap instead of a towel.

Baking temperature and time should not change at high altitudes, but check for browning at the shorter time listed and use traditional doneness tests.

Just as dough dries out faster at high altitudes, so d=F6s the finished product. Store cooled bread in airtight plastic wrap, bags, or containers.

If you are using a bread machine at high altitude, refer to the manufacturer's instruction book. Since flour may dry out faster at high altitudes, you may need to adjust the ratio of liquid to flour. Experiment by reducing the amount of yeast, flour or sugar (yeast feeds on sugar), and/or adding liquid or a little gluten. Or try a shorter baking cycle, such as rapid bake, if available.

Cakes already can be tricky but when you throw altitude into the mix the pesky little confections can become positively cantankerous.

The higher in elevation you are the less air pressure there is. The low air pressure causes water to boil at lower temperatures, thus increasing the time it takes to boil and cook whatever food you're preparing. The lowered air pressure also tends to cause baked goods to rise faster. This requires a change in the proportion of ingredients used in leavened foods. Occasionally, you may even need to adjust the baking temperature in your oven as well, which means the liquids will evaporate faster. When too much liquid evaporates from your batter, the rest of the ingredients become concentrated. This generally means you end up with too much sugar in the batter. Too much sugar will prevent the cake from setting and you'll find a gooey mess on your hands. At the same time, the air bubbles trapped in the batter will be rising faster and developing a sneaky little habit of escaping into the atmosphere. When these air bubbles rise too fast your cake will rise fast and high=85then fall. This will create a dense, dry mess of a cake.

Cooking at high altitudes generally requires two basic adjustments:

1. An increase in time for boiled foods.

1. A change in the proportions of ingredients used in leavened foods such as cakes and yeast breads. In some instances, a change in baking temperatures may also be necessary. Most cake recipes need no modification for sea level up to the altitude of 3,000 feet. Above that, it is often necessary to adjust recipes slightly. Usually, a decrease in leavening or sugar (or both) and an increase in liquid are needed. Remember, ingredients such as eggs or butter are considered liquids.

BAKING For any baked goods that rise (yeast breads, cakes or breads made with baking powder, etc.), it is important to adjust the recipe so that the rapid rise time d=F6sn't make the resulting bread or cake too dry. This can be done as follows:

For yeast cakes:

Yeast cakes rise more quickly at high altitudes, so be sure to watch your dough carefully and judge the rise time by the change in the dough's bulk, not by the amount of time it takes. Proofing time for yeast cakes should be reduced.

For cakes using baking powder:

Don't overbeat the eggs. Overbeating adds too much air to the cake. Raise the baking temperature slightly; the faster cooking time will keep the recipe from rising too much. At elevations over 3,500 feet, the oven temperature for batters and doughs should be about 25 degrees F higher than the temperature used at sea level. Decrease the amount of baking powder slightly; this also prevents the recipe from rising too much.

For foam cakes:

Don't overbeat the eggs. Foam cakes have a very delicate egg protein structure. Reduce sugar slightly to help compensate for the liquid lo=DF. Increase whole eggs or egg whites to compensate for the liquid lo=DF.

Cakes tend to stick more when they are baked at high altitudes. So be sure to always grease your baking pans well and dust them with flour or line them with parchment paper. Exceptions are angel food cakes and sponge cakes, which should always be baked in ungreased pans. Also, fill pans only 1/2 full of batter, not the usual 2/3 full, as high altitude cakes may overflow.

Follow the chart below for more specific adjustments. When adapting a recipe for high altitudes always start out with the smallest adjustment, then add more adjustments later and only if necessary. Keep in mind that any or all of these adjustments may be required, for every recipe is different in its balance of ingredients. Only repeated experiments with each different recipe can give the most successful proportions to use. It's a good idea to keep notes of how you adjusted your recipes until you know what works best for your particular location. Good luck and happy baking!

GUIDE FOR CAKE BAKING AT HIGH ALTITUDES

: Reduce baking powder: for each teaspoon decrease 1/8 teaspoon. : Reduce sugar: for each cup, decrease 0 to 1 tablespoon. : Increase liquid: for each cup, add 1 to 2 tablespoons. : Increase oven temperature by 25 degrees F.

Adjustment for 6000+ feet:

: Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon. : Reduce sugar: for each cup, decrease 0 to 2 tablespoons. : Increase liquid: for each cup, add 2 to 4 tablespoons. : Increase oven temperature by 25 degrees F.

Adjustment for 7000+ feet:

: Reduce baking powder: for each teaspoon, decrease 1/4 teaspoon. : Reduce sugar: for each cup, decrease 1 to 3 tablespoons. : Increase liquid: for each cup, add 3 to 4 tablespoons. : Increase oven temperature by 25 degrees F.

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--=20 Sincerly,

C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)

Hi, Alia. Read this:

Alia:

Some of the best answers are recycled... here is a post which I made to this newsgroup in answer to a similar question about a year ago:

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Newsgroups: rec.food.bak>From: Angel

You may find this book helpful:

The New High Altitude Cookbook by Beverley Anderson & Donna Miller ISBN: 0394513088

My son moved to the University of Colorado in Boulder a couple of years ago. We gave him a basic bread machine for his apartment. His housemate decided to use it, following one of the recipes in the instruction book but overlooking the note at the beginning of the instruction book about reducing the amount of yeast. His housemate also left the machine unattended.

Next thing I know, I am getting a phone call that the machine does not work. The indicator lights don't even come on. It's dead dead dead.

Further inquiry provides the following information: apparently, with a normal amount of yeast, the dough rose over the top of the pan and flowed down the outside between the pan and the heating element, where it caught fire. The heat from the burning dough was suffient to activate the small thermal fuse located within the machine, thus shutting off all power to the machine.

They managed to clean everything up including removing the burnt dough and had the machine looking like new -- but not working -- when I came to visit. I took it home, disassembled it, and obtained a new thermal fuse from a local appliance repair shop. (The shop would not fix it because their minimum one hour charge was just about what I paid for the machine. My time, on the other hand, is cheap -- especially when one has a son in college.)

The lesson is that you can bake at 6000 feet with a bread machine but you need to reduce the amount of yeast and make adjustments to the amount of liquid if your bread machine does not allow you to alter the times of its various cycles.

Your USDA Cooperative Extension probably can give you some good information on what works at your altitude and climate.

The University of Wyoming, Agricultural Experiment Station in Laramie, Wyoming published a 4-page bulletin (B-989) in August 1994:

Bread Machine Baking at High Altitude prepared by Rhoda Schantz, Assistant Professor of Food and Nutrition

You can read this bulletin online in Adobe PDF format at:

There is also a general high altitude publication (B-427) which explains how to bake cakes and bread in the oven and includes many recipes. It can be purchased from the University of Wyoming Cooperative Extension Service or you can download the entire 75 pages (complete with photos and illustrations) in Adobe PDF format at:

Hey! That post was answering me, Old Bear! :) Talk about a flashback. :)

I did get the High Altitude Cookbook referenced below, and it came in handy with a LOT of things. On the other hand, I found a lot of their meat recipes to be very drying, and had to adapt (adding water, broth, etc.)

One tip I *just* learned ... don't use air-insulated cookie sheets as they make all the gooey bits melt too fast.

Alia - enjoy your adventures in high-altitude cooking. Everything works pretty much the same except for baking and boiling. I do my beans in a crockpot for about 14 hrs total & they come out great (2 on high, 10-12 on low, soaked for about 12 hrs before cooking).

Angel

Ah, there is a certain irony at work. When we were in Colorado at Thanksgiving, we acquired the Junior League of Denver's third cookbook called "Colorado Collage." (There is now a fourth cookbook in this wonderful series available.)

The book has a whole section on breads but fails to note whether the recipes are for Denver's altitude or based on standard sea level cookery.

One of the recipes is for "Brew Pub Bread" and I decided to try making it here at approximate sea level in Boston:

| BREW PUB BREAD | -------------- | | A subtle beer flavor makes this a nice accompaniment to | hearty soups and sandwiches. | | 2 cups dark beer | 1 cup oatmeal | 2 teaspoons salt | 1/2 cup molasses | 1/4 cup unsalted butter, softened (1/2 stick) | 1 package dry yeast (1/4 ounce) | 1/3 cup warm water (105-115 °F) | 5-6 cups unbleached flour | | In a small sacuepan, heat beer to boiling. In a large bowl, combine | oatmeal, salt, molasses, butter, and hot beer. Set aside and cool | to lukewarm. | | Disolve yeast in water. Add to oatmeal mixture and stir to blend. | Stir in flour, 2 cups at a time, stirring well after each addition. | Turn dough out onto lightly floured surface and knead 8-10 minutes, | or until smooth and elastic. | | Place in oiled bowl, turning to coat entire surface. Cover with | plastic wrap and towel and let rise until doubled in bulk, about | 1 hour. | | Punch dough down, and divide in half. Shape each piece into a loaf | and place in ungreased 9x5-inch loaf pans. Cover as before and let | rise until doubled in bulk, about 45 minutes. | | Preheat oven to 375 °F. Bake 30-40 minutes, or until loaves sound | hollow when tapped on top, and sides pull away from pans. Remove | from oven and cool in pans 10 minutes. Remove from pans and cool | on rack. | | Makes 2 loaves. | | | Source: Colorado Collage | Junior League of Denver (1995)

This bread turned out with a great flavor and with a fine dense and moist texture. But the rise times were a bit longer than those specified in the recipe. The final rise went about an hour and a half. (But, if you bake bread, you know to judge the rising time by the appearance and feel of the dough rather than by the clock.)

I'm glad to hear that things are going well and I wish you the best for a happy holiday season and a joyous New Year.

Cheers, Will The Old Bear

"Colorado Cache" is my favorite cookbook in that series ... it was one of my first purchases after moving here. I checked it out from the library and found myself buying it about a week later. Everything I've tried from that book works well and as noted at altitude, so you lowlanders have a bit of adapting to do.

Our Cooperative Extension Services from Colorado State University has a great page with altitude cooking tips, too: