SC - non-member submission - High Altitude

[Decker, Terry D.]

The conversion is 1.8 degrees F = 1 degree C.  If you are just converting
degrees, divide degrees F by 1.8 to get degrees C.  If you are converting a
specific F temperature to a specific C temperature, the formula is

(temperature in degrees F - 32)/1.8 = temperature in degrees C.

25 degrees F = 13.88 degrees C, so call it 14 degrees C.

I'm curious about your baking instructions.  Most references increase the
temperature to set the crust faster (retaining moisture) and tend to shorten
the baking time to keep from over-baking.  You are reducing the temperature
and I assume keeping the baking time the same as the recipe.  This should
produce a drier bake good.  Do you set the temperature according to oven
temperature dial or do you verify and set your oven temperature with a
separate themometer?

Baking soda is similar to baking powder, so you should be able to use the
same instructions to adjust the amount.  Both baking soda and baking powder
begin leavening as soon as they contact liquid, however baking powder is
usually double action which means that it provides further rise from heat
activation after the baking begins, which is advantageous in high altitude
baking.  Baking powder also has the advantage of being more controllable
than baking soda.

Bear

> I live at high altitude in Denver.  Feel free to mail me
> off-list if you would like.  I find that cakes/muffins need
> a bit more flour and a bit less liquid and to turn down the
> temperature by about 25 degrees Fahrenheit - uh, can't
> remember how to convert to C, but just turn it down a little
> bit if your oven works on C not F.  I don't do many recipes
> with baking soda, so I'm not much help there.
> In Service,
> Lady Serian