Volume 11 , Issue 20

Cooking At High Altitudes

Cooking at high altitudes generally requires two basic adjustments:
1. An increase in time for boiled foods.
2. 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. -- http://allrecipes.com/HowTo/High-Altitude-Cake-Baking/Detail.aspx

GUIDE FOR CAKE BAKING AT HIGH ALTITUDES
Adjustment for 3000 feet:
* 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 5000 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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