All high altitude recipes need a formula of some sort. Here are some basics:
Liquids: For every cup; increase 3-4 Tablespoons
Flour: For every cup; increase 1-2 Tablespoons
Baking Powder: For every teaspoon; decrease 1/4 to 3/8 Teaspoons
Sugar: For every cup; decrease 2-4 Tablespoons
Baking Temperature: increase from original; 25 degrees
This guideline will be used throughout, altered slightly as necessary. I will only post those recipes that are tested and successful!
Baking makes the world a richer place!
1 response so far ↓
Randi Levin // October 26, 2008 at 9:46 am
Your recipes sounds scumptious, and I thank you for sharing them. However I disagree with a few of your high altitude tips.
Yes, flour is to be increased by 1-2 tablespoons percup, especially the higher one is located in altitude. I suggest 1.5 T more and just a smidgen less than 2 T extra for above 9000 feet. Definately 2 extra T above 9500 feet.
Also, I only increase the liquid by again 1.2-t T. per cup, as when you add too much more than you will have to increase the sugar and temperature only to absorb the excess added.
When you decrease sugar so much, and sugar is a natural moisturizing agentt in baked goods, then you will have to increase the liquid to compensate.
When I measure sugar, I simply decrease the amount slightly, bty measuring it to just below the cup line. And (especially in these current financial times) I increase the liquid by 1-2 T.
Above 9500 feet, it is recommended to increase the liquid by 2 T. I also use alot of fresh frozen fruits, as they have a tendency to increase the moisture of the product.
Another very important tip is that often just an addition of extra medium or small egg, can make a world of difference in the final product.
Additionally, Although I have been baking slightly above 8000 feet for almost 30 years, 16 professionally; I have yet to raise the temperature. When I tried such, my products were dryer or dried out much more rapidly and breads, muffins and cakes had a crumchier edge.
( I look at it this way: why increase the dry heat in an already dry enviornment, especially when the ingredients have previously been adjusted. Riasing the temperatiure, only causes edges of the product to bake faster before the center has a chance to ctach up in temperature.)
If above 9500-10,000 I do however suggest raising the temp about 5-10 degrees. BUT when cooking a roast or Poultry (turkey) I do suggest lowering the temperature by 5-10 degrees, to prevent the outside from drying out before the center has a chance to catch up.
IF you have any questions, please feel free to contact me whenever convenient.
ENJOY
Randi/The Muffin Lady
Award Winning Author, Publisher & High Altitude Food Specialist