alia wrote:

>hello my name is alia and i am new here=20
>
Hi Alia.

>i love to cook and recently moved to the sangre de christo mountains
>in new mexico. i never baked much before for lack of space, but here
>i find i am cooking a lot more, and baking as well.
>however, i am at around 7000 feet here, and my cakes are Falling In!=20
>does anyone have any suggestions as to how to compensate for this? i
>understand there is a way, but i dont know how to do it.
>
Wow, I guess I'm lucky here, only2174 feet above sea level, no=20
adjustments needed. But water boils at temps below 212 F. :-)

Have fun cooking and baking above the clouds.
You might need to get a pressure cooker for the frijoles, otherwise they =

might never get tender.

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High Altitude Baking
High Altitude Cake Baking

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Titel: High Altitude Baking
Kategorien: Info
Menge: 1 Jede Menge

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Various Internet Sources
Postings in RFB
-Erfasst *RK* 12.12.02 von
-H.W. Hans Kuntze, CMC

High Altitude Baking

The following is only intended as a guideline. Please consult your
local county Extension Home Economist. She is aware of conditions
and adjustments that need to be made for recipes in your particular
location. Our Hershey Foods recipes have not been tested at high
altitudes.

HIGH ALTITUDE COOKING

Cooking at high altitudes requires chiefly 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.

Changes in altitude do not affect oven temperatures; however, since
atmospheric pressure decreases at the higher altitudes, leavened
batters and doughs rise faster than they do at sea level. At
elevations over 3500 feet, the oven temperature for batters and
doughs should be 25 degrees Fahrenheit higher than the temperature
used at sea level. Proofing time for yeast breads should be reduced.

CAKE BAKING AT HIGH ALTITUDES

Most cake recipes for sea level need no modification 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.

Each or all of these adjustments may be required for every recipe is
different in its balance of ingredients. Only repeated experiments
with each recipe can give the most successful proportions to use.

The table below is intended as a helpful guide and may be all that
is needed to adjust a sea level recipe to a higher altitude. Where
two amounts appear in the table, the smaller adjustment should be
tried first. Then if the cake still needs improvement, the larger
adjustment can be used the next time.

GUIDE FOR CAKE BAKING AT HIGH ALTITUDES

Adjustment for 3000 feet:

-Reduce baking powder: for each tsp., decrease 1/8 tsp.

-Reduce sugar: for each cup, decrease 0 to 1 Tbsp.

-Increase liquid: for each cup, add 1 to 2 Tbsp.

Adjustment for 5000 feet:

-Reduce baking powder: for each tsp., decrease 1/8 to 1/4 tsp.

-Reduce sugar: for each cup, decrease 0 to 2 Tbsp.

-Increase liquid: for each cup, add 2 to 4 Tbsp.

Adjustment for 7000 feet:

-Reduce baking powder: for each tsp., decrease 1/4 tsp.

-Reduce sugar: for each cup, decrease 1 to 3 Tbsp.

-Increase liquid: for each cup, add 3 to 4 Tbsp.

There are no exact rules for adjusting yeast breads at high
altitudes. But because altitude affects the ingredients and the
entire breadmaking process, we offer these general guidelines for
baking above 3,000 feet.

Because atmospheric pressure is lower and leavening gases expand
more quickly, yeast dough rises 25 to 50 percent faster at high
altitudes. Begin checking the dough halfway through the rising time
listed in the recipe. Continue to check frequently.

Flour tends to be drier and absorbs more liquid at high altitudes.
Therefore, it is very important to store flour in an airtight
container.

When mixing the dough, you may need less flour than called for in
the recipe. To compensate, add flour slowly and work in only enough
to make the dough easy to handle. Because recipes call for varying
amounts of flour, there is no standard measurement for reducing
flour.

If dough is slightly sticky during kneading, use greased instead of
floured hands. This way, you won't knead in too much flour.

Dough dries out faster at high altitudes. To prevent drying, grease
or lightly oil the exposed part of dough (whether in a bowl, on a
board, or in a baking pan) and cover with greased plastic wrap
instead of a towel.

Baking temperature and time should not change at high altitudes, but
check for browning at the shorter time listed and use traditional
doneness tests.

Just as dough dries out faster at high altitudes, so does the
finished product. Store cooled bread in airtight plastic wrap, bags,
or containers.

Should recipes be adjusted for high altitudes? Yes. But there are no
exact rules for adjusting yeast breads at high altitudes. Altitude
affects the ingredients and the entire breadmaking process. We
suggest these general guidelines for baking above 3, 000 feet.

* =B7 Because atmospheric pressure is lower and leavening gases expand
more quickly, yeast dough rises 25 to 50 percent faster at high
altitudes. Begin checking the dough halfway through the rising time
listed in the recipe. Continue to check frequently.
* =B7 Flour tends to be drier and absorbs more liquid at high
altitudes. Therefore, it is very important to store flour in an
airtight container.
* =B7 When mixing the dough, you may need less flour than called for
in the recipe. To compensate, add flour slowly and work in only
enough to make the dough easy to handle. Because recipes call for
varying amounts of flour, there is no standard measurement for
reducing flour.
* =B7 If dough is slightly sticky during kneading, use greased instead
of floured hands. This way, you won't knead in too much flour.
* =B7 Dough dries out faster at high altitudes. To prevent drying,
grease or lightly oil the exposed part of dough ( whether in a bowl,
on a board, or in a baking pan) and cover with greased plastic wrap
instead of a towel.
* =B7 Baking temperature and time should not change at high altitudes,
but check for browning at the shorter time listed and use
traditional doneness tests.
* =B7 Just as dough dries out faster at high altitudes, so does the
finished product. Store cooled bread in airtight plastic wrap, bags,
or containers.
* =B7 If you are using a bread machine at high altitude, refer to the
manufacturer's instruction book. Since flour may dry out faster at
high altitudes, you may need to adjust the ratio of liquid to flour.
Experiment by reducing the amount of yeast, flour or sugar (yeast
feeds on sugar), and/or adding liquid or a little gluten. Or try a
shorter baking cycle, such as rapid bake, if available. http://www.
buffzone.com/food/nibbles/a149315a.html

Figuring out high altitude baking

Making adjustments: A longtime Nibbles reader wrote recently with a
common question: "I was quite taken by the lemon poppy seed cake in
Marion Cunningham's column. However, it occurs to me that this
recipe might not be adjusted for our altitude and this might also be
said of other recipes which come from sources other than Boulder
which are published in the Camera. Is it possible to advise readers
whether a recipe has been altitude adjusted?"

Dear reader :You are correct that the recipe is not altitude
adjusted, but I think it'll work pretty well anyway. Unless a Food
section recipe notes specifically that it has been adjusted for
altitude, then it probably hasn't been. We don't have the means to
test the recipes we publish here, but we do our best to assure that
they will work in readers' kitchens.

In my experience, cooks worry far more about the elevation than they
need to, but there are a few time-tested tips that can make scratch
baking a little more successful at Boulder County's morethan-
milehigh altitude.

Reader Nina Soltwedel writes:

"When we moved here in 1974, the Public Service Company was still
actively working with new arrivals to ensure that we could cook well
for our families. The woman who headed up that endeavor gave me two
helpful tips that I've followed to this day when making cakes or
cookies:

1. Remove 3 tablespoons of sugar for every cup called for in a
recipe.

2. When making cookies, never use all butter called for; substitute
vegetable shortening for half of the butter."

The Colorado State University Cooperative Extension also has some
recommendations:

For cakes, reduce baking powder 1/8 to =BC teaspoon for each teaspoon
the recipe calls for. Reduce sugar 1 to 2 tablespoons for each cup
used. Increase liquid 2 to 4 tablespoons for each cup called for.

To adjust bread machine recipes, remove =BC to =BD teaspoon yeast out of
each package of yeast called for. Increase salt by =BD teaspoon. Add 1
to 2 tablespoons of additional liquid per cup of flour. Use a longer
mixing cycle. Add 1=BD teaspoons gluten.

For more information about adjusting recipes, call the CSU Extension
in Longmont: (303) 444-1121.

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=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D REZKONV-Rezept - RezkonvSuite v0.96f

Titel: High Altitude Cake Baking
Kategorien: Info, Baking
Menge: 1 Rezept

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FRIT=A9BANDIT=AE
-Erfasst *RK* 08.10.02 von
-H.W. Hans Kuntze, CMC

There are no exact rules for adjusting yeast breads at high
altitudes. But because altitude affects the ingredients and the
entire breadmaking process, we offer these general guidelines for
baking above 3,000 feet.

Because atmospheric pressure is lower and leavening gases expand
more quickly, yeast dough rises 25 to 50 percent faster at high
altitudes. Begin checking the dough halfway through the rising time
listed in the recipe. Continue to check frequently.

Flour tends to be drier and absorbs more liquid at high altitudes.
Therefore, it is very important to store flour in an airtight
container.

When mixing the dough, you may need less flour than called for in
the recipe. To compensate, add flour slowly and work in only enough
to make the dough easy to handle. Because recipes call for varying
amounts of flour, there is no standard measurement for reducing
flour.

If dough is slightly sticky during kneading, use greased instead of
floured hands. This way, you won't knead in too much flour.

Dough dries out faster at high altitudes. To prevent drying, grease
or lightly oil the exposed part of dough (whether in a bowl, on a
board, or in a baking pan) and cover with greased plastic wrap
instead of a towel.

Baking temperature and time should not change at high altitudes, but
check for browning at the shorter time listed and use traditional
doneness tests.

Just as dough dries out faster at high altitudes, so d=F6s the
finished product. Store cooled bread in airtight plastic wrap, bags,
or containers.

If you are using a bread machine at high altitude, refer to the
manufacturer's instruction book. Since flour may dry out faster at
high altitudes, you may need to adjust the ratio of liquid to flour.
Experiment by reducing the amount of yeast, flour or sugar (yeast
feeds on sugar), and/or adding liquid or a little gluten. Or try a
shorter baking cycle, such as rapid bake, if available.

Cakes already can be tricky but when you throw altitude into the mix
the pesky little confections can become positively cantankerous.

The higher in elevation you are the less air pressure there is. The
low air pressure causes water to boil at lower temperatures, thus
increasing the time it takes to boil and cook whatever food you're
preparing. The lowered air pressure also tends to cause baked goods
to rise faster. This requires a change in the proportion of
ingredients used in leavened foods. Occasionally, you may even need
to adjust the baking temperature in your oven as well, which means
the liquids will evaporate faster. When too much liquid evaporates
from your batter, the rest of the ingredients become concentrated.
This generally means you end up with too much sugar in the batter.
Too much sugar will prevent the cake from setting and you'll find a
gooey mess on your hands. At the same time, the air bubbles trapped
in the batter will be rising faster and developing a sneaky little
habit of escaping into the atmosphere. When these air bubbles rise
too fast your cake will rise fast and high=85then fall. This will
create a dense, dry mess of a cake.

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.

BAKING For any baked goods that rise (yeast breads, cakes or breads
made with baking powder, etc.), it is important to adjust the recipe
so that the rapid rise time d=F6sn't make the resulting bread or cake
too dry. This can be done as follows:

For yeast cakes:

Yeast cakes rise more quickly at high altitudes, so be sure to watch
your dough carefully and judge the rise time by the change in the
dough's bulk, not by the amount of time it takes. Proofing time for
yeast cakes should be reduced.

For cakes using baking powder:

Don't overbeat the eggs. Overbeating adds too much air to the cake.
Raise the baking temperature slightly; the faster cooking time will
keep the recipe from rising too much. At elevations over 3,500 feet,
the oven temperature for batters and doughs should be about 25
degrees F higher than the temperature used at sea level. Decrease
the amount of baking powder slightly; this also prevents the recipe
from rising too much.

For foam cakes:

Don't overbeat the eggs. Foam cakes have a very delicate egg protein
structure. Reduce sugar slightly to help compensate for the liquid
lo=DF. Increase whole eggs or egg whites to compensate for the liquid
lo=DF.

Cakes tend to stick more when they are baked at high altitudes. So
be sure to always grease your baking pans well and dust them with
flour or line them with parchment paper. Exceptions are angel food
cakes and sponge cakes, which should always be baked in ungreased
pans. Also, fill pans only 1/2 full of batter, not the usual 2/3
full, as high altitude cakes may overflow.

Follow the chart below for more specific adjustments. When adapting
a recipe for high altitudes always start out with the smallest
adjustment, then add more adjustments later and only if necessary.
Keep in mind that any or all of these adjustments may be required,
for every recipe is different in its balance of ingredients. Only
repeated experiments with each different recipe can give the most
successful proportions to use. It's a good idea to keep notes of how
you adjusted your recipes until you know what works best for your
particular location. Good luck and happy baking!

GUIDE FOR CAKE BAKING AT HIGH ALTITUDES

: 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 6000+ 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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--=20
Sincerly,

C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)
http://www.cmcchef.com , chef<AT>cmcchef.com
"Don't cry because it's over, Smile because it Happened"
_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/=20