I am baking from scratch and I need to know the ratio of adjustment for high altitude. i.e. Dry:Wet Can anyone help?
I found these general guidelines on the cookinginn.com :
Baking Cakes at High Altitude
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. Simply use the guide below to adjust your recipe as needed. 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.
Adjustment for 3000+ feet:
Add an additional egg to rich cakes to help keep them from falling.
Increase flour: For each cup of flour increase by 1 tblsp
Decrease fat: For each cup of fat, decrease 1 to 2 tblsp.
Reduce baking powder: For each tsp., decrease 1/8 tsp to 1/4 tsp
Reduce sugar: For each cup, decrease 0 to 1 tblsp.
Increase liquid: For each cup, add 2 to 4 tblsp.
Increasing oven temperature 15 to 25°F more will help set the batter before cells formed by leavening gases expand to much.
I live at sea level, so I'm NO help! I did recently bake a DH mix in Flagstaff, AZ--over 1 mile above sea level--and I found that the High altitude directions worked beautifully.
Good luck!
Rae
Thank-you for responding. I did quite a bit of searching after I posted regarding this and found out what I needed to do. Also, we have had a very dry winter and I think that may be causing some of my problems. I guess along with my oven thermometer I need to get a device to measure humidity as well.
Oh,The things one learns while baking a cake!
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