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

Also, do I need to make changes in my cookies %26amp; cakes, both scratch %26amp; boxed. And any other helpful cooking %26amp; baking tips for the high country--I wasn't that great to begin with, but now I'm a disaster --ha-ha :DBakers in the mountains: Just moved to 7000 ft %26amp; need general rules of thumb for tweeking in my bread recipes
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.Bakers in the mountains: Just moved to 7000 ft %26amp; need general rules of thumb for tweeking in my bread recipes
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.