Baking at High Altitudes
Any thoughts about a high altitude baking conversion?
-Julie in Colorado
Here's some info to keep in mind when baking at altitudes above 3500 feet.
Because air pressure is lower, water boils at a lower temperature and liquids evaporate faster at high altitudes. Some recipes, thus need adjustments.
The Colorado extension office has a great worksheet that will give you information on the changes that you need to make for each type of cooking (canning, cakes, breads, etc.) Check it out, print it off, and keep it handy in your kitchen.
- Cakes take longer to bake because of lower internal temperatures.
- The sugar content becomes critical when baking cakes. Too much sugar weakens the cake structure making the cake susceptible to falling.
- The leavening agent reacts more actively, creating larger gas bubbles and more of them. These bubbles expand quickly and can collapse easily, again causing falling in cakes and breads.
Access this information at the following website:
Hope this helps,
-Desi @ DVO
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