High Altitude Recipes

Baking By ashleytriemstra Updated 1 Dec 2011 , 11:22am by JanH

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ashleytriemstra Posted 24 Nov 2011 , 8:09pm
post #1 of 3

Ive recently moved to a town that is 4200 ft in atltitude. I have heard that you need to adjust your recipes and baking temps accorningly.
Does anyone know anything about this? Would appreciate the help!!

2 replies
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Elcee Posted 25 Nov 2011 , 1:27am
post #2 of 3

At 4200 ft you can probably get away with pretty minor adjustments. If you're baking from scratch, at the most basic level, you need to:

decrease sugar by 2 tbs per cup
increase liquid by 2 tbs per cup*
decrease leavening by 1/4 tsp per tsp

*sometimes more, it helps to know what your batter consistency should be

All of this becomes habit after a while and you find yourself just automatically making the adjustments in your head as you read a recipe.

It also helps to separate your eggs; beat the whites to soft peaks; fold them into the batter at the end.

I've found that some recipes simply don't work at high altitude no matter what you do.

I bake at a slightly lower temp (325) for a slightly shorter time. If a recipe says 35-40 minutes, I start checking at 25 minutes. FYI, I know some people disagree with this advice but it works for me so I keep on suggesting it to people who are having trouble with high altitude baking.

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JanH Posted 1 Dec 2011 , 11:22am
post #3 of 3

Hi-altitude baking recipes:



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