Bakers in the mountains: Just moved to 7000 ft & need general rules of thumb for tweeking in my bread recipes

Question

Also, do I need to make changes in my cookies & cakes, both scratch & boxed. And any other helpful cooking & baking tips for the high country--I wasn't that great to begin with, but now I'm a disaster --ha-ha :D

Answer 1

This website will help a lot!

http://www.gofallon.com/cookingtips.htm



H I G H A L T I T U D E C O O K I N G
Practically all recipes and cooking directions are formulated for use at sea level. Many of these recipes
need adjustments to give equally good results at altitudes above sea level. Adjustments in some recipes are
necessary because as the altitude increases, the atmospheric pressure decreases. Air becomes thinner at high
altitudes and consequently exerts less pressure. In general, the Intermountain area should be adjusted to 4,000
S 5,000 feet. Check the elevation in your area and also the temperature at which water boils for accurate
adjustments. The two necessary adjustments are boiling time and leavening amounts. There are no definite
rules to use when modifying a sea level recipe for use at high altitudes. However, some general guidelines are
worth consideration.
ADJUSTMENTS TO MAKE . . .
BOILING POINT:
At high altitudes, the
atmospheric pressure is
less and the boiling point of
the liquid will be reached at
a lower temperature. To check the temperature of the
boiling point of water in your altitude, place a
thermometer in boiling water (suspend in water, don’t
let touch the pan bottom). Leave the thermometer in
water for a few minutes after the water is boiling to
allow the thermometer to reach it’s maximum
temperature. This lowered boiling point amounts to 1.9
degrees for each 1,000 feet increase in altitude.
MEAT COOKING: When meats and poultry are
cooked by simmering or braising, additional time is
required at high altitudes. Because longer boiling time
will be required and moisture evaporation will be
greater, additional liquid may be needed. Oven
temperatures are not affected by altitude changes.
Sea level time tables may be used as a guide for meats
cooked in the oven.
JAMS, JELLIES AND PRESERVES: Cook jelly
mixture to a temperature 8 degrees higher than the
boiling point of water (see previous boiling
adjustments). If you do not have a thermometer, you
can use the “sheet” test. This is done by dipping a cool
metal spoon into the boiling jelly mixture. When two
drops form together and sheet off the spoon, the jelly
should be done. When using commercial pectin, follow
package directions.
FOOD PRESERVATION:
| WATER BATH CANNING: If processing time is
20 minutes or less, add 1 minute for every 1,000 feet of
elevation above sea level. In Weber County, that
would be 5 minutes. If processing time is over 20
minutes, add 2 minutes for every 1,000 feet of
elevation. Weber County = 10 minutes.
| PRESSURE CANNING: The processing time will
not change but the pressure needs to increase 1 pound
for every 2,000 feet of elevation. In Weber County,
the recommended pressure is 12 ½ pounds.
VEGETABLES
| COOKING: It is difficult to give definite rules
because of the variations in size, variety, stage of
maturity and degree of doneness desired in vegetables.
Generally the cooking time will need to be increased
from 4 to 11% at 5,000 feet altitude. Cooking time can
be reduced by using a pressure cooker pan. Frozen
vegetables require less time than similar fresh products.
Usually it is sufficient to add only a minute or two to the
cooking time by package directions. Baked vegetables
cook about the same.
| FREEZING: Vegetables are blanched before
freezing to inactivate enzymes. Blanching or steaming
time should be increased one minute longer than the
specified times for 5,000 feet or more above sea level.
FRYING: Moist foods will require lower oil
temperatures because of the lower boiling point of the
water within them. French fries normally require an oil
temperature of 365 degrees but at high altitudes may
only require 355 degrees.
COOKIES: Although many sea-level cookie recipes
yield acceptable results at high altitudes, they often can
be improved by a slight increase in baking temperature,
a slight decrease in baking powder or soda, fat, and
sugar, and/or a slight increase in liquid ingredients and
flour. They may require reduction in baking powder
and sugar and a decrease in the amount of fat. These
changes increase the strength of the batter and improve
it’s ability to retain the steam long enough for a crust to
form. Many cookie recipes contain a higher proportion
of sugar and fat than necessary, even at low altitudes.
For more nutritious cookies with fewer calories, up to
one-fourth of the sugar called for often can be replaced
with nonfat dry milk powder without loss in product
quality.
PANCAKES, GRIDDLE CAKES
OR BATTER CAKES: Use about one-fourth less
leavening called for in the recipe.
QUICK BREAD: Quick breads vary from muffin-like
to cake-like in cell structure. The cell structure of
biscuits and muffins or muffin-type quick breads is
firm enough to withstand the increased internal pressure
at high altitudes quite well without adjustment.
However, a bitter or alkaline flavor may result from
inadequate neutralization of baking soda
or powder. In such cases, a slight decrease in the
baking soda or baking powder usually improves results.
Quick breads with a cake-like texture are more
delicately balanced and usually benefit from
adjustments for altitude. Characteristics of a quick
bread that has not been adjusted properly for altitude
include: a porous, sugary crust; a coarse, gummy, or
oily texture; and a low volume in proportion to weight.
These characteristics usually can be improved by a
slight reduction in the proportion of leavening agents,
sugar, and fat, and/or a slight increase in the proportion
of flour, eggs, and liquid ingredients. Appropriate
selection of pan size and baking temperature also are
important.
PASTRIES: No change necessary.
ICING, BOILED: In high altitudes, it helps to add to
the sugar 1/8 teaspoon glycerin and to allow a longer
cooking period.
CANDY: The purpose of boiling this mixture is to evaporate the liquid to a desired degree of concentration within a
reasonable time. Because these mixtures will boil at a lower temperature, they will be “done” at a lower temperature.
There are two ways to test for doneness. This is with the cold water test or with a thermometer designed for this
purpose. When the cold water test is used, it will be necessary to learn the feel of the mixture at different stages (soft
ball, hard ball, crack, etc). The following chart indicates adjustments for 5,000 feet altitude.
CANDY TEST IN COLD WATER DEGREES
Fudge, Penuche, Fondant SOFT BALL - can be picked up but flattens 224-230
Caramels FIRM BALL - holds shape unless pressed 232-238
Divinity, Taffy,
Caramel Corn
HARD BALL - holds shape though pliable 240-258
Butterscotch/English Toffee SOFT CRACK - separates into hard threads but not brittle 260-280
Brittles HARD CRACK - separates into hard and brittle threads 290-300
YEAST BREAD
AND ROLLS:
Many changes
are necessary -
higher baking
temperature, more
liquid, less yeast,
more and shorter
rising periods.
BAKING AT HIGH ALTITUDES
Although most foods pose few problems, other than somewhat longer cooking times, recipes for
baked products developed at sea level can present a real challenge. The reason for most baking
problems is lower atmospheric pressure due to a thinner blanket of air above. This decreased
pressure affects food preparation in the following ways:
1) Leavening gases expand more
2) Moisture evaporates faster from foods at a given temperature
3) Water and other liquids boil at lower temperatures
4) In addition, because the climate of high altitude areas usually is drier than at lower
elevations, flour may be drier and doughs therefore may require more liquid to reach the
proper consistency
| YEAST: The dough rises faster in high altitudes than
at lower altitudes because the atmospheric pressure is
much less at high elevations than at sea level. In Weber
County, it is recommended that we use one-fourth
package of yeast to one loaf of bread.
| RISING PERIODS: High altitude has its most
pronounced effect on the rising time of yeast breads.
Yeast bread dough rises more rapidly at high altitudes
and may become overproofed. Watch it carefully and
allow it to rise only until doubled in bulk. Since the
development of a good flavor in bread partially depends
on the length of rising time, it is best to allow it to rise a
second time, and punch down again before molding into
loaves or rolls.
| TEMPERATURE: Correct baking temperature
is most necessary for high quality bread. In Weber
County, bread baked at 450 degrees for 35-40
minutes will be better than
if it is baked at a lower
temperature for a longer
time. Fancy breads
contain more sugar which
makes them brown too
fast at high temperatures
so they should be baked at
375 degrees.
C A K E S
Many cake recipes perfected for sea level need no modification up to an altitude
of 3,000 feet. Above that, decreased atmospheric pressure may cause a cake to rise
too quickly, causing its cell structure to overexpand. Oven temperatures are usually
increased although oven temperature is not affected by altitude change. The reason
you raise the oven temperature at high altitudes for leavened foods is to bake the
product faster and set the cell structure so it will not fall. Angel food and sponge
cakes present special high altitude problems. The leavening gas for these cakes is largely air. It is
important not to beat too much air into the eggs. They should be beaten only until they form a peak that falls over, not
until they are stiff and dry. Overbeating causes too much expansion of air cells and leads to their collapse. Using less
sugar, more flour, and a higher baking temperature also helps strengthen the cell structure of foam-type cakes.
HIGH ALTITUDE (5,000 FEET) ADJUSTMENTS FOR CAKE
BAKING POWDER: For each teaspoon, decrease . . . . . . . . . . . . . . . . . . . . . . . . . . . 1/8 - 1/4 teaspoon
SUGAR: For each cup, decrease . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 - 3 tablespoons
LIQUID: For each cup, increase . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 tablespoons
FLOUR: For each cake mix, increase . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 tablespoons
QUALITY CHECK FOR CAKES
INGREDIENT If too MUCH is used, cake is . . . If too LITTLE is used, cake is . . .
Leavening Very coarse; loose; sometimes slightly
fallen; bitter taste; runs over top of pan
Small; compact; heavy; light color
Flour Dry; peaked or cracked top; bread
like; compact; tough crust
May fall; slightly heavy or soggy
Sugar Tough; heavy; thick crust-cracked,
sugary, sticky; coarse texture; runs
over top of pan
May be dry and coarse; tough; does
not brown readily
Fat Crisp; uneven edges; greasy and
crumbly; heavy; falls
Coarse texture; tough crust; dry cake;
light color
Liquid Tunnels; heavy streaks; soggy Coarse; bread like; dry; cracks on top
Temperature Coarse; thick; tough crust; peaked and
often cracked
Undersized; heavy; close; crumbly
texture; pale; sticky crust; runs over
top of pan
Pan size TOO LARGE - Undersized cake; light
crust color
TOO SMALL - Runs over top; falls in
center
H I G H A L T I T U D E R E C I P E S
MOUNTAINTOP WHITE BREAD
7 cups white flour, apx.
½ tablespoon dry granular yeast
¼ cup warm water (110 degrees F)
2 ½ cups warm milk
3 tablespoons shortening
3 tablespoons sugar
1 tablespoon salt
Combine yeast and warm water; set aside. Combine warm milk, shortening,
sugar and salt in mixing bowl. Add 4 cups of the flour; beat well. Add softened yeast and enough flour to make a soft
dough. Mix until the dough forms in an elastic ball in the bowl. Cover and let rest 10-15 minutes (makes dough easier
to knead). Place 1 cup of the flour on the kneading surface; top with dough. Knead 10-15 minutes keeping dough as
soft as possible. When the dough is smooth and satiny, and small blisters develop just under the surface of the dough, it
has been kneaded enough. Place the dough into a lightly oiled bowl; turn over to coat all sides. Cover and let rise in a
warm place away from drafts until tripled in bulk. Punch it down, turn it over, cover and let rise 40 minutes. Punch it
down, turn it over, cover and let rise 20 minutes. Divide into two balls for loaves; cover and rest dough 10 minutes.
Mold into loaves and put into two greased loaf pan. Cover with a damp cloth; let rise until dough is even with the top
of the pan. Bake at 450 degrees F. for 40-45 minutes. Turn bread out onto wire cooling racks; cool and package.
BEN LOMOND PEAK YELLOW CAKE
2 cups sifted cake flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup shortening
1 cup sugar
1 teaspoon vanilla
2 eggs, beaten
3/4 cup skim milk
Grease and flour two 8-inch cake pans or one 9x13x2-
inch cake pan. Mix and sift flour, baking powder, and
salt; set aside. Cream shortening in mixer bowl until
light. Add sugar and vanilla gradually and cream until
light and fluffy (about 5 minutes on medium speed). Add
beaten eggs and beat one minute on medium speed.
Add flour mixture and milk together by fourths, mixing
one minute on low speed after each addition. Pour batter
into prepared pan(s). Bake at 375 degrees F for 25 to 30
minutes. Remove from oven and cool for about 12
minutes. Remove from pans and allow to finish cooling
on rack.
Variations:
* Chocolate SS Substitute 1/2 cup sifted cocoa for 1/2
cup flour.
* Spice SS Add 1/2 teaspoon nutmeg, 1/4 teaspoon
cloves, and 1 teaspoon cinnamon to the flour
mixture.
MT. OGDEN CHOCOLATE CAKE
2 cups sifted cake flour
1/2 cup cocoa
2 teaspoons baking powder
1 cup sugar
2/3 cup vegetable oil
1 teaspoon vanilla
2 eggs
1 cup skim milk
Grease and flour pans. Mix and sift flour, cocoa, baking
powder, and sugar into mixer bowl. Add oil, vanilla,
eggs, and milk. Beat 30 seconds on low speed, scraping
frequently. Beat 7-1/2 minutes on medium speed with an
upright mixer or 6 minutes on high speed with a portable
mixer, scraping 4 to 5 times. Pour batter into prepared
pans. Bake at 375 degrees F for the time recommended
below.* Remove from oven and cool in pan for about 12
minutes. Remove from pan and allow to finish cooling on
rack.
*Oblong, 9x13x2-inch, about 30 to 35 minutes. Reduce
heat to 350 degrees F.
*Two layers, 8-inch, about 28 minutes.
* 24 cupcakes (1/2 full), about 25 minutes.
HEAVENLY ANGEL FOOD CAKE
1 cup plus 1 tablespoon sifted cake flour
1 cup sugar
14 egg whites
1/4 teaspoon salt
2 teaspoons cream of tartar
1/2 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon almond extract
Sift together flour and 1/2 cup sugar 3 times. Place egg whites, salt, and cream
of tartar into mixing bowl and beat at high speed until soft, but not until stiff
peaks form. With the mixer running, add 1/2 cup sugar slowly close to the
beaters. Add vanilla and almond extract. Beat until quite stiff, but not dry peaks.
Add sifted flour-sugar mixture by fourths. Mix on low speed 10 seconds after
each of the first 3 additions and 20 seconds after the last addition. Scrape down
the sides constantly during this mixing. Pour batter into a 10-inch ungreased tube
pan. Bake at 400 degrees F for approximately 30 minutes. Remove from oven and allow to cool in inverted pan.
Variations:
* Chocolate SS Substitute 1/4 cup sifted cocoa for 1/4 cup cake flour. Omit the almond extract. Increase the vanilla to
1-1/2 teaspoons.
* Spice SS Sift with the flour 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1 teaspoon cinnamon. Omit vanilla and
almond extracts.
Topping: Mix whipped cream with crushed peanut brittle, or crushed peppermint candy, or fresh/frozen fruit and top
slices of angel food cake.
WASATCH CARROT CAKE
3/4 cup vegetable oil
1-1/4 cups sugar
4 eggs
1/2 cup skim milk
2 cups shredded carrots
1 8-oz. can crushed pineapple, undrained
2-1/2 cup all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup raisins
Grease bottom and sides of bundt cake pan. Mix together oil, sugar, eggs, milk, carrots, and pineapple in large bowl. Mix
and sift flour, cinnamon, soda, and salt. Add dry ingredients to liquid mixture and mix until well blended. Blend in raisins.
Pour batter into prepared pans. Bake at 350 degrees F for 40 to 45 minutes or until toothpick inserted in center comes out
clean. Remove from oven and cool in pan for 30 minutes. Remove from pan and frost with Cream Cheese Frosting*, if
desired.
* Cream Cheese Frosting: Blend 6-oz. softened cream cheese, 1 tablespoon milk and 2 teaspoons vanilla. Gradually
beat in 1-1/2 cups sifted confectioners sugar. Spread on cooled cake.
* Low Fat Version: Reduce sugar to 1 cup, vegetable oil to 1/2 cup, and eggs to two. Substitute 2-1/4 cups whole
wheat flour for the 2-1/2 cups all-purpose flour. Omit the salt. Reduce the baking time to 30-40 minutes or until
toothpick comes out clean.

Answer 2

Yeast dough rises faster at higher elevations and can become overproofed if you don't watch it carefully. Allow it to rise ONLY until doubled in bulk. Keep track of what works for your area. (Yeast freshness of staleness will also have a factor).

Bread baking times usually stay the same, but the temperature needs to be a bit hotter, about 10 to 15 degrees. Again, experiment and keep track.

Barometric pressure and humidity levels are also factors.


"The Joy of Cooking" cookbook has special notations for altitude cooking, in those categories that are affected - it's the best one that I've found, as it covers so many types of cooking.

Answer 3

In the superstore, fruits are usually picked out much too soon. Some are rocks, many are wrong. Some of the fruit and vegetables are right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.