 Here
at Cook-in-the-Kitchen, we often get inquiries from our
customers at high altitudes about how they should adjust the
baking methods for our products.
Because air pressure is lower at higher altitudes, it affects
the reactions between your baking ingredients as well as how
they respond to heat. The basic guidelines below will help in
baking our
Waffles, Pancakes, Muffins, Scones, and Biscuits as well
as in converting your own recipes. Bear in mind that
individual microclimates in mountainous regions of the country
may cause your results to vary. Unfortunately, these
variations often require trail and error, so make sure to keep
good notes on your recipe cards about what worked and what
didn't.
Oven Temperatures
Raise the temperature 25°F when using our flour-based mixes.
Because leavening and evaporation happen faster at altitude,
use a higher temperature to fix the formation of baked goods
before they over-inflate and become dried out.
Baking Times
Reduce baking time by 5-8 minutes per half-hour of baking time
because you'll be baking at a higher temperature.
Flour
At 3,500 feet, add 1 more tablespoon per recipe. For each
additional 1,500 feet, add one more tablespoon. In some
recipes, a flour with a higher protein content may yield
better results. Additional flour helps to strengthen the
structure of baked goods.
Liquids
Because added liquids keep baked goods from drying out at
higher temperatures and evaporation levels, begin increasing
liquids 1 to 2 tablespoons at 3,000 feet. Boost the liquids by
1-1/2 teaspoons for every added 1,000 feet above 3,000 feet.
You can choose to include additional eggs as part of this
increase, if the recipe calls for them.
Sugars
Lower the amount of sugar used by 1 tablespoon per cup. Higher
evaporation rates also raises the concentration of sugar,
weakening the stability of baked goods. |
