what's the best flour for baking at sea level?

Question

I lived at a high altitude of 8,500 where I used high altitude flour for baking. moved to sea level and I am finding my baking isn't the same. I am usuallya very good baker, but since moving to sea level I'm having trouble with my recipies, what's the best flour to use and whats the difference in oven temperatures? any help would be appreciated

Answer 1

I live in Houston....and I LOVE to bake as well. I just use a basic all-purpose flour for most things. You just have to watch moisture...some days you have to add more and some days you have to add less. It is all dependant on the humidity levels. If you are making bread just get a high protien flour. Things are pretty simple at sea level!
As for temperture....as a rule of thumb almost everything bakes at 350 degrees F. You might have to search recipes on-line to get sea-level modifications. If you have any other questions, you can e-mail me or IM me!
I hope this helps! Good luck!

Answer 2

my opinion is to control the quantity of water dough, casue what change on the enviroment is the presure and the humidity. In theory, the oven is an isolated enviroment, so the altitude wouldnt have to influence so much the final results.

I think this kind of flour is best advanged for tempuras, or grilled breads

Answer 3

that depends on what ur making...
all-purpose will probably work

Answer 4

All purpose.

Coach