High Altitude Baking

Even under ideal conditions, baking can be a bit of a dance – reliant on the proper amount of ingredients, the right kind of interaction among them and a specific set of conditions, whether that’s in your oven or the weather outside. Throw high altitude into the mix, and it’s a whole new set of challenges.

 

According to the Colorado State University Extension, the lower pressure at high altitudes has two major effects that can wreak havoc on baked goods. One, liquids evaporate faster and boil at a lower temperature. Two, the gases produced by leaveners (yeast, baking soda, baking powder) expand faster. Air at higher altitudes tends to be drier as well, so problems can begin even before you start cooking. Moreover, CSU says, “food tends to taste blander at higher elevations.”

"When you get here to Denver, you have to change things from the way your grandmother did them on the East Coast because of the altitude. It’s harder to breathe here because there’s less oxygen available to you, and people from the East Coast come here and struggle. The pastries come here and struggle, as well, so you have to modify them." said Marcia Kramer, who teaches at Johnson and Wales University's Denver campus.

 

3,500 to 6,500 feet: Reduce sugar up to 1 tablespoon, increase liquid 1 to 2 tablespoons, reduce baking powder/soda 1/8 teaspoon.

 

6,500 to 8,500 feet: Reduce sugar up to 2 tablespoons, increase liquid 2 to 4 tablespoons, reduce baking powder/soda 1/8 to 1/4 teaspoon.

 

8,500 to 10,000 feet: Reduce sugar 1 to 3 tablespoons, increase liquid 3 to 4 tablespoons, reduce baking powder/soda 1/4 teaspoon.

 

Paying attention to visual cues in recipes is especially important. Are the cookies golden? Does the cake spring back to the touch? Did a tester come out of the muffin clean? Trust what you see, as well as your instincts, and soon you’ll be living – and baking – the high-altitude life. You might as well enjoy the view, too!

 

Sources - denverpost.com & 9news.com