HIGH ALTITUDE BAKING
High altitude cooking can be very entertaining if you have recently moved into a high altitude area or you are unfamiliar with cooking at high altitudes. For the purpose of these hints, high altitude is considered anything over 1,000 feet above sea level. Although there is no magic equation these tips might help you out if you are unable to get good results from your recipes.
For breads or cakes that are leavened by air you should reduce your oven temperature by about 20º and slightly decrease your cooking time.
For angel food cakes, you will not have to beat the egg whites to stiff peaks, only beat them to soft peaks. If you over beat the egg whites your cake will over expand. If you are still having problems you can try decreasing your oven temperature by about 20º and slightly decrease the cooking time also.
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Posted by Teresa Worth on September 24, 2004
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Amish Friendship Bread ... I am in KC Mo and want to send a started pack back to Colorado. Do you have tips for decreasing fluids from the recipe or do we only need to be concerned with baking time and temperature; the bread is to bake for 1 hour at 325 degrees.
Should we be concerned about traveling by car with the starter recipe mixture?
Thanks!
I don't think that you need to change the directions for the starter for altitude. You will want to alter the cook time and temp. If your friend has lived there for a long time, they will be used to what modifications have to be made for bread.
When you travel with the starter, just make sure that it is in a tightly sealed container. If you stop for occasional breaks, you might want to pop the top for just a second to release any extra pressure build up. When you get to your destination, be careful when popping the top and try to let the air leak out slowly before opening all the way.
Happy trails!
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