Photo: Cranberry Coffee Cake by whitneyinchicago on Flickr
When we moved here a few years ago I knew it was higher altitude that what I was used to, but I didn’t really think it was that big of a deal. I didn’t notice much change in my lungs, but realized we were indeed at high altitude the first time I tried baking a cake. It was more than a little disastrous.
Naturally, I covered the sunken mess with lots of frosting and no one complained, but it took awhile to figure out what to adjust. And, I still haven’t figured it out completely.
What do you do (or not do) to adjust for altitude? Do you follow the high-altitude directions for cake mixes and pizza? Anything you adjust for yeast breads and cookies? What about other dishes like casseroles, meats, etc.?
I’ll share what little bit I’ve learned in the comments, and would love to have you do the same! Maybe we can all help each other out so we don’t have any baking disasters during the holiday season.
Cookies, cakes, pies, meats, and casseroles don’t seem to need much adjustment, unless a casserole has pasta in it, which may need a longer cooking time due to the lower boiling point. As for the rest…I never know if my problems are because I’m cooking at 6500 feet or cooking gluten-free! However, I do reduce yeast in breads.
I am a Florida girl, born and Raised and transplanted in Colorado. I don’t understand the cooking exchange, I have tried, and tried and tried. What works best for me is a lower temp for just a bit longer. I only add to the box mix when it directs me to.
Also born and raised in Florida…I hear ya!
I’ve spent hours researching this on the internet and this is the best link I could find. After following all the directions my once sunken bread turned out perfect!
http://www.swcoloradohome.com/articles/food/020114_b.asp
Here’s what I do – someone told me to cut the baking soda, baking powder, AND sugar in half to avoid quick breads and cakes sinking. I almost always cut the soda and powder in half, but usually only cut the sugar by about 1/3 because I’m scared of cutting it by 1/2.
It works, at least for me. Before I started doing that I had cakes that would either fall BIG time, or kind of explode all over the oven.
I also use the high altitude instructions on brownies. Before I did that, the brownies were always gummy in the middle and basically impossible to get done. On the rare occasion I make a cake mix, I use the high altitude directions, too.
I tell Jeremy that high altitude brownies are better for you, since most recipes tell you to reduce the oil! ;)
I’m not exactly sure what our altitude is, but just “average” for Colorado Springs, we’re not that high.
When I make drop cookies, I reduce the butter by about 2-3 tablespoons per cup. This prevents paper thin cookies. No changes on sugar cookies.
I usually only make adjustments for boxed cake mixes. Most meals work out just fine for me. However, I have a fabulous recipe for Sour Cream Coffee Cake that I can not get to work here!
Valerie, you should post the recipe and let us troubleshoot it for you!
When making boxed cake mixes (what I have the most trouble with getting to not fall) I have found that if I add and extra egg and a heaping tablespoon of flour they come out perfect every time.
I usually add about 1/4 cup of flour to my cake mix but usually that is pretty much I adjust unless the recepie calls for it. I still have trouble and I’v been here for 12 years.
I was a sea-level girl until the USAF moved us here 3 years ago and I was so worried that I’d never be able to bake here, but strangely, the only thing I’ve ever had trouble with was a recipe that called for me to dissolve the baking soda in boiling water first. That recipe (gingerbread cake) EXPLODED all over my oven. I make all of my baked goods (with the exception of sandwich bread) from scratch and have never adjusted a recipe. Most things do take a bit longer to bake fully, though. I’ve noticed that most quick breads require an extra full 10 minutes (or more), cookies an extra 2-3 minutes and muffins usually 2-3 extra minutes.
The only other thing I’ve noticed is pasta takes a bit longer to boil.
Haha, OK you guys, I wanted to have this chat thread because I always hear so many different things to do and thought we’d be able to nail down a one-size-fits-all solution. You’re not helping with that! ;)
Strangely enough, bread I make by hand is more difficult than in the bread machine. It always turns out right in the machine. But I do increase the salt a little and decrease the yeast a little.
For box mixes–I’ve never adjusted them and never had a problem with how they turn out. Making things from scratch is where I have problems with things falling.
The one thing I haven’t mastered is any kind of sponge cake that requires whipped egg whites. I know you’re supposed to whip them to soft peaks instead of firm peaks, but I still can’t get the darn cake (my mom’s recipe) to turn out in an edible fashion.
Here are the basic guidelines that I follow; I found them in “The Taste of Home Cookbook”:
For Butter Cakes:
I increase the baking temp. by 25 degrees; this helps the cake set faster and prevents falling.
Fill baking pans half-full instead of two-thirds full since cakes rise higher.
For *each* teaspoon of baking powder, reduce by 1/4 teaspoon
For *each* cup of sugar, reduce by 2 Tablespoons
For *each* cup of liquid, increase by 2 to 4 Tablespoons
For Foam Cakes:
Beat the egg whites only until soft peaks form.
Decrease the amount of sugar by 1 or 2 tablespoons and increase the amount of flour or egg component of the cake a little. Increasing the oven temperature by 15 to 25 degrees will help the cake structure set a little sooner.
For any boxed mixes, I always follow the high altitude instructions. :)
Oh, and you will need to increase baking time by about 10 minutes… if not longer; I start checking and keeping a close eye on it after I’ve reached the recommended baking time.
I’ve yet to find a need for anything with high altitude baking directions required. However, I always add from a boxed cake anyways to make it my own, and that may influence it some. For softer, moister cake, I always add at least 1TBSP of Miracle Whip to the batter. Or if I’m in the mood for a spice cake that’s different, I’ll spice my own plain vanilla batter and such. I’ve made some plain cupcakes before and not noticed a change. Nor with any of my casserole recipes.
I have never made any adjustments to anything I bake but my Nana’s cookies will NOT come out at this altitude they are soft at first then they get hard as a rock!
I have tried it all. It is an Italian Cookies called a Bascooti (kinda like the store one but better)
It is not simple, Carrie, as you had hoped. I found out about this book, “High Altitude Baking” by Patricia Kendall from Colorado State University. It contains 200 recipes for cookies, cakes, breads and more. It has some explaining of the science of things in the introduction. Our Colorado Springs area is around 6000 feet, which means we fit into the range of 3500-6500 feet for baking directions.
Some things Patricia mentions in the book are that because of the lesser air pressure at our altitude:
1. Leavening gases expand more quickly
2. moisture evaporates faster from foods
3. water and other liquids boil at lower temperatures.
Also, flour may be drier, and sometimes need more liquid added in a recipe.
Recipes are often in need of adjustment for time, temperature or ingredients, and there are no definite rules to use. However, Jessy’s comments above about adjusting certain ingredients are similar the guidelines for cakes described in the book.
You can buy it used on Amazon at http://www.amazon.com/High-Altitude-Baking-Delicious-Recipes/dp/188959315X/ref=sr_1_1?ie=UTF8&s=books&qid=1258742911&sr=8-1
After years of trying to get a good whole wheat bread out of bread maker I finally came across an explanation of why I’ve had trouble with the bread, and stuff like pavlova. As mentioned above the higher altitude results in less atmospheric pressure pushing down, which allows stuff to rise quickly. That is the problem, it rises so quickly that the structure of the baked goods isn’t strong enough to maintain the height and it then collapses on itself. So the key is to slow down the rise.
This is definitely a trial and error process in what adjustment to make, but the stuff I’ve had to do are
1. decrease anything that contributes to rising, for bread the yeast and sugar have been reduced, have also increased the salt slightly.
2. decrease the amount of time it bakes for. Can’t exactly remember the scientific reasoning, but it was something to do with stopping the rising process before the item got so high it couldn’t sustain itself and collapsed.
3. maintain the moisture level, and possibly add to it.
So, on my bread machine for a wheat bread we will either run it on a white cycle, or even override the program and set it up so the bake cycle is shorter by 15 minutes or so.
It definitely came down to making only one change at a time so i could tell which ones were effective.
I bake a lot, so couldn’t resist commenting. Moved here from sea level 4 years ago. I tried all the multiple adjustments at first, they just didn’t work for me. I generally just add 2 Tablespoons of extra flour per cup of flour in the recipe. This almost always works (and I note what works on my recipe).
Cake mixes, always do what they say for high altitude.
Dried beans always soak overnight (I didn’t have to at sea level).
Yeast breads I don’t change anything (I don’t have a bread machine). I wouldn’t use “rapid rise” yeast, though.
Hope that helps.
I live in Palmer Lake so we are at 7300 ft. Cookies have always come out flat and hard! Until I reduced the liquids, so now I add less of whichever liquid is required and they are plump and softer!
I reduce yeast by just a bit and add an extra raising, since it rises so quickly here ( and that is what develops the flavor) Yeast breads can taste a little flat. I always follow high altitude directions on mixes, but there are many things that can be done and I would be happy to help adjust any recipes for you. While cookies might not NEED adjusting to bake nicely, you will likely get a better result by doing so. My saving grace was Pie in the Sky cookbook by Susan Purdy. Not only does it give recipes for multiple elevations, but it explains WHY everything happens, and why the same adjustments are not needed for everything. I reduce sugar and leavening mainly in cakes, cookies and quick breads. I teach cake decorating classes and constantly deal with students having the same problems.
I found this handy chart in the Gazette- I think it is put in the Food part of the paper every Wednesday:
For each cup of flour, increase by 1 tablespoon. Add an additional egg to rich cakes to prevent them from falling.
For each teaspoon of baking powder or baking soda, decrease by 1/8 – 1/4 teaspoon.
For each cup of fate, decrease by 1-2 tablespoons.
For each cup of sugar, decrease by 1-2 tablespoons
For each cup of liquid, increase by 2-4 tablespoons
Try increasing baking temperatures 15-25 degrees to “set” the batter before cells formed by leavening gas expand too much.
I definitely follow all high altitude directions on boxed mixes and when I follow the above rules things seem to turn out pretty good.
I didn’t read all the posts so I apologize if I’m repeating, but I go to http://www.themuffinlady.com – great tips for adjustments and she does sell a cookbook as well. Using her suggestions that are posted for free online, I’ve had great success with everything made from scratch and a box.