I live in Denver, so I'm at a higher altitude, and whenever I try to make pie or cake or sometimes even cookies, the whole thing just is terrible and I hate it and it makes me want to kill.
Thing is, though, barely any of my recipes post high altitude instructions. So what am I supposed to do?
Keep in mind I'm only 17 so I can't move to a lower altitude. Because I know someone's going to say it.
2007-03-21 13:56:14 · 7 answers · asked by Kay the Great 2 in Food & Drink ➔ Cooking & Recipes
Uh, yeah, I already said I CAN'T move because I'm only 17. And I'm not going to stop baking.
And if you're not going to read the whole question, including the thing that says "I'm 17 and can't move" then why did you bother answering? Oh, oh yeah. The free points.
2007-03-21 14:06:08 · update #1
High altitude baking can be really tricky. When you say it's awful do you mean it tastes bad, or do you mean it looks bad? At high altitudes, it's normal for a cake made from a low-altitude recipe to collapse, but it should taste just fine.
http://www.wholefoodsmarket.com/recipes/kitchentips/cooking_altitude.html
Try this site. It has all sorts of useful adjustments for high altitude cooking. The main problem is that water, etc evaporates at a faster rate, which is why you'll end up with dry -tasting bread or goods that expand more than they would at sea-level
http://highaltitudebaking.com/
this is also a good site. It has some recipes, but it also has a form where you can send in questions about your recipes. Make sure you don't miss this: http://highaltitudebaking.com/adj_recipes.htm It's a basic chart of altitude adjustments at different altitudes. It'll take a little trial and error, but that's cooking at any altitude. I'd recommend keeping a cooking journal. Keep notes of your recipes, what worked and didn't work, what recipes you want to try, that sort of thing. Keep baking!
If you want ready-made recipes, 'Pie in the Sky' by Susan G. Purdy is amazing. The recipes are delicious and well-researched.
2007-03-21 14:51:56 · answer #1 · answered by Cam C 3 · 2⤊ 0⤋
When at a higher altitude you need to add one extra tablespoon of water and oil to your cakes. also if you are using a cke mix that cames in a box it gives high altitude directions on the box. Also you are not going to bake you cakes as long. A way to check them is after about 15 mins stick a toothpick in it and if it comes out clean then the cake is done if not the let it bake longer and check it the same way again. Don't give up you get it right if you keep trying.
2007-03-21 14:50:18 · answer #2 · answered by uga_fan03 1 · 2⤊ 0⤋
At 5000 ft baking is fun! Try the old-timers way. If using a mix, raise your temp by 25 degrees and keep your eggs cold until the last minute. If baking from a recipe, you can also reduce the baking pwd by 1/8-1/4 tsp for each tsp called for, reduce the sugar by 1-2 Tbsp for each cup, and increase the liquid by 2-3 Tbsp for each cup called for. Good luck!
2007-03-21 14:54:05 · answer #3 · answered by Grandpa A 1 · 1⤊ 0⤋
Make sure your. eggs are at room temp. and water to be ice cold. and try sifting half or your dry ingredients then mix with unsifted. when dealing with altitudes it is trial and error. maybe buy cheap mixes to test with. keep track of what and why you changed a recipe or sure enough you won't remember how you got that perfect cake. good Luck.ALWAYS preheat oven!!! that is the most important rule.
2007-03-21 14:04:59 · answer #4 · answered by sherrypie36 4 · 1⤊ 1⤋
switch to other things, and more denser heavier beaked goods. Tips:
Cheesecakes (buy a spring-form pan from walmart),
Devil's food cake,
Brownies
Cookies
Ice Cream Cakes (doesn't require baking)
2007-03-21 14:25:00 · answer #5 · answered by ammarmarcusnaseer 3 · 1⤊ 1⤋
you can get special pastry flour and cake flour to use....I don't know about high altitudes...
2007-03-21 14:07:07 · answer #6 · answered by Anonymous · 0⤊ 1⤋
you can move or stop baking -seriously this is nothing to get worked up about
2007-03-21 13:59:57 · answer #7 · answered by Prince is a vegetarian! 4 · 0⤊ 2⤋