[Sca-cooks] High Altitude Baking

Saint Phlip phlip at 99main.com
Thu Nov 29 14:42:22 PST 2007


Ran across this bit of information, and I thought it might be of use
to the List members ;-) Lord knows, where I live, high altitude isn't
a problem- it's about 400 feet- but I thought this might be of use to
some of the rest of you ;-)


High-Altitude Baking

Strawberry CakeBaking recipes developed at sea level often function
differently at higher elevations. Cakes
and muffins may balloon up only to collapse, cookies might turn out
thin and crisp instead of chewy, and
breads can overproof and taste dry or gummy. The scientific
explanations for these changes point to a
reduction in atmospheric pressure, meaning that there is less air
pressure. Less pressure means that water
will boil at a lower temperature (and therefore evaporate more readily
in the oven), and chemical leaveners or
yeast will react with more force. Whipped eggs will expand more
quickly, and sugar will become more
concentrated (due to rapid water loss). Also, the typical mountain
climate tends to be much drier, thus
further affecting the moisture content of baked goods.

Generally, it is accepted that these changes begin to emerge at around
3500 feet and amplify as the elevation
increases. For this reason in particular, it is difficult to find any
one set of guidelines or rules to follow
when baking at high altitudes.

To learn more about baking at high altitudes, we packed our whisks and
our recipes and headed to Golden,
Colorado, which has an elevation of 5700 feet. We chose a selection of
recipes (all developed in our Boston
test kitchen, which is 50 feet above sea level and also tends to be
fairly humid for at least half the year)
and baked each according to the directions in this book. We compared the results
with those obtained in Boston and then proceeded to test ways to solve
the issues plaguing these recipes at
high altitude. We based our tests on the most
frequent suggestions found in our research: turning up the oven by 25
degrees, adding more liquid or eggs,
underwhipping eggs, shortening rising times, and reducing the amounts
of sugar, baking powder, baking soda,
and yeast.

Below are some possible solutions to problems you may encounter when
baking at high altitudes.

Quick Breads, Muffins, Biscuits, and Scones

Problem: Biscuit or Scone dough is dry and hard to knead
Solution: Add an extra tablespoon or two of liquid

Problem: Quick breads or muffins collapse and texture is dense
Solution: Use less baking powder and/or baking soda

Problem: Quick breads or muffins are sweet and dry
Solution: Reduce the sugar by a tablespoon or two and/or add an extra
tablespoon or two of liquid

Yeast Breads and Pastries

Problem: Dough is too dry
Solution: Hold back a small portion of the flour and add only as needed

Problem: Top of loaf blows out and crumb is dense or gummy
Solution: Use less yeast or shorten the rise time

Pie Doughs, Tart Doughs, and Non-Yeasted Pastries

Problem: Dough is dry and hard to roll out
Solution: Add an extra tablespoon or two of ice water

Cakes

Problem: Chemically leavened cakes sink in the center
Solutions: Use less baking powder and/or baking soda. Increase the
oven temperature and decrease the baking time

Problem: Egg-leavened cakes sink in the center
Solutions: Underwhip the whites and/or whole eggs. Increase the oven
temperature and decrease the baking time

Problem: Cakes are dry and cottony
Solution: Use less sugar and/or add an extra egg

Problem: Cakes are greasy
Solution: Add an extra tablespoon or two of flour

Cookies

Problem: Cookies spread too much in the oven
Solutions: Use less sugar. Increase the oven temperature and decrease
the baking time

Problem: Cookies are too dry
Solution: Add an extra egg or yolk


-- 
Saint Phlip

Heat it up
Hit it hard
Repent as necessary.

Priorities:

It's the smith who makes the tools, not the tools which make the smith.

.I never wanted to see anybody die, but there are a few obituary
notices I have read with pleasure. -Clarence Darrow



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